In the summer, I like to have a go-to recipe that requires very little oven time, but also has big appeal and looks gorgeous. These mini cheesecakes fit the bill nicely. They only take 15 minutes to bake, they can be made in the morning and are served nice and cold. These little babies are just the ticket for summer entertaining. Today, I served them with my kids favorite candies on top, summer fruit and crushed oreos. They were a huge hit, next time I will try snickers as well. If you were serving these to adults, some lemon curd mixed with fresh whipped cream and topped with fresh fruit would be lovely!
Mini cheesecakes with assorted toppings
Preheat oven to 350. Line a 24 cup mini tart pan with mini tart liners. Add 1 tsp or so of the graham cracker crumb mixture to each tart and pat down with a spoon.
Add enough cake batter to fill each tart pan until almost full. Bake the cakes for 15 minutes or until set. Cool well and top with desired toppings.
For the cake filling:
2 – 8 oz. packages of cream cheese, softened
1 T vanilla
1/2 cup sugar
Mix ingredients well in a mixer until creamy and smooth.
For the graham cracker crumbs:
5 graham crackers
2 T sugar
2 T melted butter
Crush the crackers in a plastic bag with a mallet until they are uniformly crushed. Add the sugar and melted butter and mix it right in the bag with your hands.
For the candy toppings:
After the cakes have cooled slightly, sprinkle the tops with your favorite chocolate candies. I used Reeses Peanut butter cups and rolos.
Pop them back in the still warm oven to melt slightly, cool and pop in the fridge for at least 2 hours to chill and set.
For the Strawberry and chocolate topping:
On the cooled cakes, place a strawberry that you have sliced and fanned out and pipe on some melted chocolate. Chill until cooled and chocolate is set.
Note: Melt some chocolate chips in the microwave, place in a ziploc bag, snip the corner off the bag and use it to pipe the chocolate over the strawberry.
For the oreo topping:
Crush some oreos in a plastic bag with a mallet. Place them over the cooled cakes. Pipe melted chocolate over the top and chill until set.
For the sour cream and fresh fruit topping:
Mix 1/3 cup sour cream with 1 T sugar and 1/8 tsp of almond extract. Mix well. Cover the top of the cooled cakes with the sour cream mixture
and top with fresh fruit of your choice. Chill in the fridge.