I looove cheescake. These little gems I found in the Chatelaine magazine this past January are the perfect mini desserts so I won't feel guilty after I eat one. I really like a taste of something sweet after my dinner.
1 1/4 cups graham-cracker crumbs
1/4 cup unsalted butter, melted
250-g brick cream cheese, at room temperature
1/3 cup granulated sugar
2 tbsp 35% cream
1 1/2 tsp all-purpose flour
1/2 tsp vanilla
1/4 cup melted semi-sweet chocolate
1/4 cup Skor bits
PREHEAT oven to 325F. Line a 24-cup mini-muffin tin with cupcake liners.
STIR graham-cracker crumbs with butter in a small bowl until crumbs are moist. Press 2 tsp of mixture into each liner, covering the bottom and pushing up the sides.
BEAT cream cheese with sugar in a medium bowl, using an electric mixer on medium speed, until creamy. Reduce speed to low, then add eggs, 1 at a time, beating well after each addition. Add cream, flour and vanilla until smooth.
FILL each cup with 1 tbsp cream cheese mixture.
BAKE in centre of oven for 10 min, then reduce heat to 275F. Continue baking until filling is set, 10 min. Let cool completely, 30 min.
DRIZZLE with melted chocolate and Skor bits, if desired. Keeps well, refrigerated, up to 1 day.
Nutrition (per Serving)