Thursday, May 7, 2009

Mini Fruit-filled Cheesecakes - when a slice is just too much...

I would be the first to agree with the fact that cheesecake is one of the most requested desserts ever. I always feel guilty when I finish a big slice because it is so rich and decadent. These little wonders however, are just the right size - I can satisfy my craving, but the portion size isn’t too harmful. The little well in the center makes it easy to fill with your favorite fruit filling, sauce, cream, nuts, etc...

Several weeks ago I posted a recipe for Butterfinger Mini Cheesecakes. We paired them with plain mini-cheesecakes for a wedding shower we had at my home. It was a hard decision which cheesecake to take - so most of the guests took both (good choice!)

When refrigerated, these cheesecakes can almost be finger food (except for a few escaped crumbs - the cakes held together quite well) - but they are elegant on a dessert plate passed to guests at a shower or open house.

A mini cheesecake pan or mini muffin tin works well for this recipe. I used the recipe from the box that held my mini-cheesecake pan purchased from Williams Sonoma...

For this recipe, photos, & instructions - visit: ("full house" tab)

1 comment:

  1. I don't remember how I came across your blog, but I sure love it. I look at all your wonderful recipes every morning. I want to try these for my sons graduation dinner. Do you have the recipe posted for those cookies that are in the top picture with the white frosting and green sprinkles?