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
1 1/2 cups softened cream cheese
1/2 cup sugar
1/4 tsp. salt
6 tbs. chilled heavy cream
1 tsp. vanilla
16 individual-sized prepared graham cracker dessert shells
prepared hot fudge sauce
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.