Merry Christmas to all! It’s hard to believe it’s Christmas Eve already! Yesterday my mom and I made our favorite holiday family traditional dessert: mini strawberry cheesecakes. These cheesecakes are amazing and so simple to make. The prep time is only about 5-10 minutes tops, and the baking time is roughly 10 minutes. The result is everything a strawberry shortcake should be in a mini version. These delightful treats are totally guilt free since they are so small. Give them a try!
Here is the recipe which comes from a coworker of my mom’s about 25 years ago.
Carol T’s Little Cheese Cakes
(makes 24 little cheese cakes)
2-8 oz packages light cream cheese
¾ cup white sugar
1 tbsp lemon juice
1 tsp pure vanilla extract
1 box vanilla wafers (or 24 home made vanilla wafers)
24 medium cupcake liners
Line 24 medium muffin tins with cupcake liners. Place one vanilla wafer in the bottom of each liner. Preheat oven to 350 degrees F. In a large bowl combine all the ingredients. Beat with an electric mixer until smooth and well blended. Spoon over the vanilla wafers.
Bake for about 10 minutes. Remove from oven. Cool.
½ package or 300g whole frozen strawberries
¼ cup white sugar
2 tsp corn starch
Puree the whole frozen strawberries. In a saucepan combine ¼ cup of white sugar and 2 tsp corn starch, stir in strawberry puree. Cook on medium heat. Bring to boil. Boil for about 1 minute until thickened. Remove from heat and cool. Spoon about 1 tsp onto each cheese cake. Serve chilled.