So normally when I make these cheesecakes, I make a double batch. I only made one batch this time since there would only be 3 of us eating off of them all weekend. However since both my friends love cheesecakes, I probably could have gotten away with the 2 batches and they could have just taken the leftovers home and would have been happy. Oh well. I found this recipe several years ago on www.kraft.com Since I only made the one batch, I mixed things up a bit. One batch each normally makes 12 vanilla cakes and 12 chocolate chip cakes. With the vanilla, you would use 12 vanilla wafers at the bottom as the crusts. Since I knew I was only making the one batch, I just used Oreos instead. I don't eat either cookie so I thought it would be less wasteful if I just picked one. I separated the batches and added chocolate chips to one batch and left the other plain. I didn't measure exactly half so I had a little more chocolate chip cakes than vanilla but it worked out and I didn't have any complaints! This is a perfect serving size if you are craving cheesecakes and I've made these desserts several times in the past couple of years. You can either chose to eat the vanilla cakes plain or add some fruit to them-either way they are really good!
Mini Cheesecakes (12 servings)
2 (8 oz) pkg cream cheese, softened
1/2 c sugar
1/2 tsp vanilla extract
2 eggs
12 vanilla wafers (or 12 Oreo cookie halves)
Assorted fruit
1/4 c chocolate chips
Preheat oven to 350. Beat cream cheese, sugar and vanilla in a large bowl with mixer on medium until well blended. At this point, I separated the batches and added chocolate chips to one batch. Place one cookie in the bottom of 12 med paper-lined muffin cups. Fill evenly with batter.
Bake 20 min or until centers are almost set. Cool. Refrigerate 3 hours or overnight. Right before serving, top with assorted fruit of your choice.
Oreos as a base...
Batter separated...
Ready to be baked...
Enjoy!...
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