Mini Cheesecakes

Or, maybe I should call these Individual cheesecakes. But either way, they are the perfect portion so you don’t accidentally eat too much. We all do it. Then you feel sick and wish you hadn’t. So here is the solution. Cheesecake made in cupcake tins. Super easy, great for a party or gathering, and just as delicious (and super cute!). Go start your ovens…

What you will need:

14 standard muffin cups with cupcake liners ( I know, weird number but the recipe I followed said it makes 12 but I got 14, so just in case, have 14 ready πŸ˜‰ )

For the crust:

1 cup graham cracker crumbs
5 tablespoons unsalted butter, melted
1 tablespoon granulated sugar

For the cheesecake filling:

2- 8 ounce packages cream cheese
2/3 cup granulated sugar
2 large eggs at room temp
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1/2 cup sour cream at room temp

To make the crust:

In a bowl, stir all ingredients together until crumbs are moistened. Put about a tablespoon of graham cracker crumbs into each muffin cup. Press down with your fingers.

Cover with plastic wrap and put in the fridge while you make the filling.

Preheat oven to 300 degrees fahrenheit. In a large bowl (or bowl of your electric mixer), beat cream cheese until soft and creamy. Add the sugar and beat until smooth. Add the eggs, one at a time, beating well after each addition. Add vanilla, lemon zest and sour cream and beat until incorporated.

Remove crusts from the refrigerator. Evenly divide the filling into each cups, filling almost to the top. Bake for 18-22 minutes until edges are firm but the middle still wobbles a little. Let cool on a wire rack. Once cooled, refrigerate 3-4 hours (or even overnight) before serving.

Once chilled, carefully remove the paper liner from the cheesecakes. Serve with drizzled chocolate and/or fruit. Enjoy!

Just Add Water

Mini Blueberry Muffins! With a special added touch from yours truly. I normally do not buy pre-packaged mixes, they do not taste as good as homemade (obviously). But I did this for my husbands work and I said I would blog about it. And let me just say, super easy! Anybody can do this and KrusteazΒ is a great product to start with if you’re looking to get your feet wet in the baking world. If you decide to get this mix, do not get fat free. The taste is just not the same. But, as the title of this post says, you only need water. If you get the non-fat free version, you need eggs and vegetable oil. Just a thought. The recipe is on the box, but I added some lemon zest and a lemon glaze to make it my own. Here we go…

What you will need:

24 count mini muffin pan
24 muffin liners (optional)

For the muffins:

Krusteaz Wild Blueberry Muffin Mix
1 cup water
Zest from one lemon (optional)

For the glaze: (optional)

1 cup powdered sugar
About 2 tablespoons fresh lemon juice

To make the muffins:

Preheat oven to 400 degrees fahrenheit. Line muffin pan with liners or spray with non-stick spray, set aside. Drain and rinse blueberries. Don’t worry, they come in the box! Set these aside as well.

In a large bowl, stir together muffin mix and cup of water until combined. Gently fold in blueberries and zest of 1 lemon. Tip:Β If making the glaze, keep this lemon handy.

Evenly divide the batter into the prepared muffin pan. Bake for about 12 minutes. Carefully remove from pan and let cool on wire rack.

To make the glaze:

In a medium sized bowl, stir together powdered sugar and lemon juice. To make it simple, you could just use the spoon and drizzle glaze over the cooled muffins. Or, to be fancy like me (haha), put a ziplock bag with the corner down inside a drinking glass. Then, pour the glaze inside. Twist the top of the bag so nothing will leak out and cut the corner of the bag. Voila! A makeshift pastry bag. Squeeze glaze over tops of muffins. Enjoy!