Easy, festive mini cheesecakes crownedwith whipped topping and colored sugar sprinkles.
Recipe: Mini Cheesecakes
2 (8-ounce) packages cream cheese, softened
Mix softened cream cheese, sugar, andvanilla with an electric mixer on medium speed until well blended.
Combine honey and butter in a saucepan;melt together. Mix in graham cracker crumbs. Divide into miniaturemuffin tins, forming small cups.
Spoon the cream cheese mixture into thecrusts, place on a baking sheet, and bake at 350°F (175°C)for 20 minutes, or until the centers are almost set. Cool, thenrefrigerate for 2 hours.
Top with non-dairy whipped topping anddecorate with colored sugar sprinkles.
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 tablespoons honey
1/4 cup butter
1 2/3 cups graham cracker crumbs
1 (7-ounce) container non-dairy whipped topping
3 tablespoons colored sugar sprinkles
Makes 24 servings.
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