Ok people it is crunch time! We are down to the wire on this whole Christmas thing, only few days to go.
Are you ready?? I am, finally. This year felt like a sprint for some reason.
Anyway, if you are desperate for one last Christmas treat, make these mini cheesecakes!!
They are so easy and so fast and they are a huge crowd pleaser, people love them!
What you need,
24 mini chocolate chip Chips Ahoy cookies
1 brick cream cheese, softened
¼ cup sugar
1 tsp. vanilla
24 Cadbury Dairy Milk or Caramilk Buttons
Start by preheating the oven to 350 degrees. Line a mini muffin tin with mini paper liners
First place 1 cookie, flat side down in each paper cup.
In a bowl beat together the cream cheese, sugar, vanilla and egg until light and fluffy.
Divide the batter between the 24 mini muffin cups.
Bake the cheesecakes for 13-15 minutes or until the centers are set.
After you take them out of the oven, immediately place one chocolate button in the center of each cheesecake.
Cool in the pan for 1 hour, then transfer them to a plate and refrigerate for 2 hours before serving.
These little bites are so freaking good. I mean what can I say, tiny chocolate cheesecakes, how can you go wrong!
Recipe from Kraft Canada