Mini Cheesecakes

January 17, 2016

Hello beautiful people! Welcome to our blog and thank you for reading my first post ever!

 I’ve been on a hunt to find something I am super passionate about, and currently my passion consists of cooking like a boss (haha, just kidding). But, no really. I am super obsessed with cooking and I can pretty much cook and eat all day. Especially with Nabeel (my fiancé) having such a big sweet tooth, I’ve been trying different desserts. So, when we are married, I have plenty of recipes for him to enjoy!

My in-laws to be are coming over for lunch this weekend and I couldn’t decide what to make for dessert. So, I flipped through cooking channels, food blogs, Pinterest and suddenly a little light bulb over my head went “Hello! Cheesecake!”. So, there I was in the kitchen whipping up some awesomeness and I can’t wait to share it with you!

I hope you enjoy this recipe!

xo
M


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MINI CHEESECAKES


Yield: 12 cheesecakes Prep Time: 15-20 minutes Cook Time: 25 minutes Total Time: 40-45 minutes


Crust 

3-whole cinnamon graham crackers
1-1/2-tablespoons butter, melted

Cheesecake

8-ounces Philadelphia cream-cheese
2-Tbsp + 2-tsp sugar
1-egg
1-egg white
1-cup low fat cottage cheese
1-teaspoon vanilla or vanilla extract
1-1/2-tablespoons flour
1-jar of strawberry jelly/preserve (or any flavor of choice)


 

Instructions

  1. Preheat oven to 350 degrees
  2. Line a 12-cup muffin tin with foil cupcake liners.

Crust

  1. Break graham crackers into food processor and process into fine crumbs.
  2. With processor running, pour in melted butter until everything is combined.
  3. Divide crust evenly into muffin cups and gently press down with fingers.
  4. Bake 5 minutes.

Cheesecake

  1. Beat cream cheese and sugar until smooth.
  2. Add egg and egg white and blend until smooth.
  3. Place cottage cheese in food processor and process until smooth.
  4. Add cottage cheese, vanilla, and flour to cream cheese mixture and beat until everything is combined.
  5. Divide mixture evenly between muffin cups.
  6. Bake 15-20 minutes, until edges are set.
  7. Remove from oven and cool completely to room temperature.
  8. Add your desired toppings.
  9. Refrigerate for a minimum of 6 hours overnight.
  10. Serve and enjoy!

 

 

7 Comments
    1. These look amazing!!! I’ve made cheesecake with sour cream but will definitely try it with cottage cheese!

    1. Hii.. I really want to know the recipe for Sweet and Savory Shrimp. Looks delicious

      1. Hey Halima,
        I will email you the recipe soon! Thank you for stopping by our blog!

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