Mini Cheesecakes

 Ease: 3.5/5     Kid-friendliness: 5/5     Taste: 5/5     Time: 4/5

Look how precious THESE are:

I came across this fun twist on cheesecake at Real Mom Kitchen. They are just the right serving amount. They would be perfect for a kid's birthday party. I made them for my mother-in-law's birthday, and they were a hit.

What you'll need:

• 2 packages (8 oz) cream cheese (I used light)
• 3/4 C sugar
• 2 eggs
• 1 Tbsp lemon juice
• vanilla wafers (I broke up graham crackers I had left over from making s'mores) and/or oreo cookies
• 18-20 cupcake liners
• pie filling, fresh fruit, or chocolate chips (I used whole blueberries,  whole raspberries, and chocolate chips)

Preheat oven to 375 degrees F.

Cream the cheese and sugar together. Add eggs and lemon juice. Beat until smooth.

Line cupcake pan with liners. Scrape the filling off the oreos. Place oreos and/or wafers flat side down in each liner. 

Fill liners 3/4 full with cream cheese mixture. Bake for 6 minutes. At this point I added the fruit or chocolate to the cheesecakes (4-5 blueberries or 2-3 raspberries or 4-5 chocolate chips. If adding chocolate chips, swirl them around in the batter with a toothpick). Continue baking for 9-14 minutes or until golden brown. 

Allow cheese cakes to cool and store in the fridge. Before serving, I topped them with 3 blueberries, 1 raspberry or 4 chocolate chips, depending on what I had added to the batter (my daughter had fun topping them). You could also top these with pie filling before serving (can also be frozen prior to topping. To serve, thaw and top with fruit, chocolate chips or pie-filling).  Made 20. So good! Real Mom Kitchen also provides a Turtle Variation that sounds awesome.

Lastly, a special hello to fellow Friday Followers!