Friday, February 11, 2011


"Sweetheart" Cheesecakes

You'll capture the hearts of all your "objects-of-affection" this Valentine’s Day when you serve these easy to make Miniature "Sweetheart" Cheesecakes. Offer a tempting variety with fresh strawberries (pictured), red cherry, blueberry or lemon toppings.

♥ Miniature "Sweetheart" Cheesecakes ♥
2 - 8 ounce packages cream cheese, softened
3 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla
18 vanilla wafers
18 cupcake papers
1 can strawberry, red cherry, lemon or blueberry pie filling

Preheat oven to 350 degrees. Place cupcake papers in muffin tin; spray each paper lightly with cooking spray; set aside.

Put 1 vanilla wafer in the bottom of each cupcake paper (this is the crust or platform).

Blend cream cheese, eggs, sugar, and vanilla together until smooth. Pour cream cheese mixture into cupcake papers (on top of the vanilla wafer); fill 2/3 full.

Bake for 15 minutes; allow to cool for about 15-20 minutes. Place in refrigerator and chill for at least 2 hours; carefully peel papers away from mini-cheesecake.

Top with your favorite fresh fruit (pictured) or pie filling and a tiny dollop of whipped topping, if desired. Refrigerate until ready to serve.

One recipe yields 18 Miniature "Sweetheart" Cheesecakes. It's wise to double this recipe as these delicious little devils disappear faster than you can say, "zing went the strings of my heart."

Original recipe comes from the kitchen of Christy Heinen, Carlsbad, NM.
Love is the greatest refreshment in life. ~Pablo Picasso

Reminds me of your first book signing of Pork Chops and Applesauce in Carlsbad at The Blue House Bakery--you had these yummy cheesecakes.
Yes, this recipe has been around for a while, it's so delish and so simple to make that I can't resist passing it along from time to time. It's a gem!

BTW I might be in Carlsbad next month for a visit. Thanks for commenting.
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