Mini Cheesecakes

Don't these look incredible?  They are delicious and very easy to prepare.  These can be made ahead of time and stored in the fridge or freezer.  Also, there are lots of variations for possible toppings.  The original recipe comes from a blog called, Lauren's Latest, which you can find on the right hand side of my blog.  I adapted these to be gluten-free by using gluten-free oreos, which you should be able to find at your local grocery store or health food store.  

Ingredients

12 Oreo cookies (or gluten-free oreos.  Any brand will do.  I found "K-Toos" in a yellow package at my local grocery store).

1-8oz package cream cheese, at room temperature

1/4 cup sugar

1 egg

1/2 tsp. pure vanilla

Topping

The original recipe called for 1/4 cup pecans, 1/4 cup mini chocolate chips, and 1/2 cup store bought caramel sauce.  I have a great recipe for your own caramel sauce.

You can use raspberry jam for the topping as well.  I used about 1/4 cup.  The options are endless.

Instructions

1.  Preheat oven to 325 degrees. Line a muffin tin with paper liners.  Place one oreo cookie in the bottom of each tin and set aside.

2.  In large bowl, whip cream cheese and sugar together until smooth.  Stir in egg and vanilla.  Scrape sides and whip again until there are no lumps.

3.  Depending on how deep your muffin tins are, you should get anywhere from 9-12 individual cheesecakes.  Top with pecans and mini chocolate chips, if using.  If using raspberry jam, place approximately 1/4 tsp. jam in the centre of each cheesecake and swirl using a tooth pick.  See photos below.

4.  Bake for 15 minutes or until completely set.  Bring to room temperature.  Remove paper liners carefully and refrigerate until cold.  To serve, place on serving platter and top with caramel sauce (if using).

The second time I made these, I used a small ice cream scoop, which I found was easy.  

These look so pretty and are so easy to make.

As mentioned previously, these freeze beautifully

Don't they look amazing?

Cook's Notes:  The recipe is easily doubled or tripled.   The second time I made these I tripled the recipe and made 27 cheesecakes:  12 from a regular muffin pan, 12 from a mini muffin pan, and 3 using small baking dishes.