Monday, July 7, 2014

Mini Cheesecakes with Strawberries

After a savory dinner, I like to finish off with a little sweet treat.  These perfectly portioned mini cheesecakes give me just enough decadence and deliciousness to satisfy my sweet tooth.  The best part is they are low carb too.  I took them from good to great by creating a fresh strawberry and jam topping.  I made these for my family to enjoy, but I would definitely entertain with these little beauties too.   My friends may think I worked for hours in the kitchen to get these done.. they don't need to know how easy they really are to make.. so shhhh! :) 


For mini cheesecakes:
2 1/2 bricks (8oz  size) softened cream cheese  - used low fat
1 1/4 cup sugar ( or splenda for low carb version)
3 eggs
1 tsp vanilla
12 regular sized vanilla wafer cookies

Strawberry Jam Topping:
2 cups chopped fresh strawberries
1/3 cup strawberry jam (sugar free jam for low carb version)

 Using an electric hand held mixer, blend the soften cream cheese, sugar, eggs and vanilla together until smooth.  Place a vanilla wafer cookie inside a cupcake liner in a muffin pan (see notes).  Bake in a 325 degree oven for 30-35 minutes until done.  Allow to cool down and then chill in fridge for several hours before serving.   

Note: If your vanilla wafers are not big enough to fit the pan, break a few in half and line as desired.   I also recommend aluminum foil cupcake liners for these. If your cheesecakes crack on top, do not worry, they will will get covered with the fruit topping.

Make the strawberry jam topping 1 hour before serving.  First chop strawberries.  Then gently heat jam on medium heat and stir in chopped strawberries.  Cook for 2-3 minutes.  Chill mixture for one hour.  Serve over cheesecakes.  Enjoy.

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