Rachael Ray

It was our fourteenth wedding anniversary this week and my husband and I celebrated at home - with a delicious dinner of steak and salad capped off with these adorable mini cheesecakes. These are the perfect serving size and you can make them a day or two ahead and just pop in the fridge. Super easy and they look impressive - give them a try.

Mini Marbled Cheesecakes

Ingredients:

1 1/2 cups softened cream cheese

1/2 cup sugar

1/4 tsp. salt

2 eggs

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6 tbs. chilled heavy cream

1 tsp. vanilla

16 individual-sized prepared graham cracker dessert shells

prepared hot fudge sauce

Directions:

Preheat oven to 325 degrees. Combine cream cheese, sugar and salt and mix on medium speed with a standing mixer with the paddle attachment until the mixture is completely smooth - about 3 minutes. Add eggs to the cream cheese mixture, mixing until fully incorporated. Scrape down the bowl periodically while mixing. Add the heavy cream and vanilla and mix until just incorporated.

Pour 1/4 cup of batter into each graham cracker shell (you may have some left over - I poured my extra batter into greased cupcake tins and baked off). Swirl 1 tsp of hot fudge sauce into each batter-filled shell. Tap pans gently to release any air bubbles.

Place shells on cookie sheets and bake until the centers are set (not jiggling) - 20 - 25 minutes. Cool completely on wire racks and refrigerate, covered in saran wrap, for at least 1 hour or overnight. To serve, unmold cheesecakes from aluminum pans and place on serving plates.