Cheesecake - Mini Version

Sometimes I have days where I think I take myself too seriously. Then there are those when I wonder; do I take myself serious enough? Life has a way of going absolutely topsy-turvy on us - and in an unpredictable manner. You're probably wondering where these thoughts are coming from - no, nothing happened, just thoughts. When life throws me a curveball, one thing that helps is to blog. For those of you who also have a blog, you know its a big deal. Blogging is a big deal. The internet is your notebook, and you're allowed to write whatever you want. Yet, its hard not to be a copy of every other notebook out there - they have the "coolest" blog, tons of followers. But everyone starts at nothing - you have to be you, and only you, to make it really work. I love blogging, because it allows me to express myself - and in a way put myself out there for everyone to see and judge. And that, my readers, is a VERY big deal. :) I'm not one of those bloggers with deep philosophical insight, or a childhood memory to each of my posts - I post what I love, I love what I post, and it just flows from there. I hope you all enjoy what you see here, because there is plenty more to come.



Now to the recipe! My dad loves cheesecake, so I'm certain that's where I got my love of it from. But like me, hates the wait. I personally prefer my cheesecakes after 24 hours in the fridge, and that's a long time to wait when you have an impulse craving. Fortunately, mankind created mini cheesecakes :). 15 to 30 minutes total to bake, 1 hour to chill. How cool is that? Plus all the delicious taste of a cheesecake in a miniature version. Well I was about to make my cheesecake and eat it too. I know I told you that I love blueberries and lemon, so I think you know what's about to happen. Don't get me wrong - cheesecake with anything is amazing, but something about those two flavours gets me everything...



This cheesecake is divine. Luscious, with a tangy but creamy flavour, you can't have just one. Trust me, plus you are allowed to justify, given one slice of cheesecake would have ranked you up 3 of these one time. I'm all for fancy cheesecakes that take hours to make, but this easy recipe gets right down to it - and produces a similar melt-in-your-mouth result.



I tweaked this recipe, courtesy of My Kitchen Snippets. I added about a spoonful of sugar to the crust, which is about 2 tsp, and didn't use any low fat ingredients, but otherwise this recipe is good to go. I was afraid that using a food processor would ruin it, but I did and it worked! I didn't use it for more than about 5 minutes, and I did mine in a specific order. I also used a blueberry topping - delicious as always, my go to blueberry topping, but you can use any other topping. Bake for 15 minutes, chill for 20, and chill for about 45 minutes and voila! Mini cheesecake is yours :)



Mini Cheesecake (modified)

Ingredients for the base :



1 cup graham cracker crumbs

3 tbsp of melted butter

2 tsp sugar, mixed in afterwards

Ingredients for the filling :



1 packet (8oz) cream cheese

2 tbsp of sour cream

2 eggs

1/3 cup sugar

1 tsp of lime zest

3 tbsp of lemon juice

Some fruit topping.







1. Preheat oven to 375 degrees F. In a medium bowl, mix graham cracker crumbs and melted butter with a fork until well combined. Mix in sugar afterwards. Line 12 muffin cups with paper cups.

2. Divide crumb mixture evenly between the 12 muffin cups. Using the back of a small spoon press crumbs firmly onto the bottom and set it aside.

3. Using a food processor, blend softened cream cheese and eggs. Add lime zest, lemon juice, sour cream and sugar together until well mix. Spoon cream cheese mixture into each cup (they should be 3/4 filled).

4. Bake for 15 minutes, remove from oven and place on rack to cool for 20 minutes then carefully remove cheesecakes from pan and let cool complete.Top it with your favorite fruit topping before serving.





For my blueberry topping, see here. Note: I didn't use even a 1/3 of this recipe, I just had it in the fridge from a recent use, and it goes great with anything.









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