Stirring it up:
Yes cheesecake is a decadent dessert but this recipe let’s you enjoy that decadent dessert without too much guilt! After all, they are only the size of a cupcake😉
Makes 24 cupcake size
Oven 350°F (175°C)
Bake 20 min.
- c. = cup. USA cup measure has the capacity of 8 fl. ounces.
- t. = teaspoon
- T. = tablespoon
- 4 8oz. (250g) packages of cream cheese, softened
- 1 c. white sugar
- 4 eggs
- 24 frosting filled chocolate cookies, regular size or thin (Oreos for example)
- 1/2 c. heavy cream, whipped, for decorating (optional)
- Heat oven to 350°F (175°C)
- Line two regular size cupcake pans with cupcake papers.
- Beat sugar and cream cheese together in a large bowl with a stand mixer or if you are strong, an electric hand mixer.
- Add eggs one at a time beating at a slow speed after each egg. Beat until just mixed together.
- Put one cookie in each cupcake paper. You may want to try another kind of firm cookie for the base.
- Fill with batter almost to the top.
- Bake for 20 minutes or until the centers of the cheesecakes are almost set.
- Cool then refrigerate for 3 hours.
- Serve in the papers or unwrapped.
Decorate if you wish perhaps with flavored whipped cream (maybe Vermont Ice Maple Créme for cold month or with a touch of Lavender syrup for warmer months), chocolate sauce, toasted coconut, or fruit coulis… use your imagination.
Can be frozen and thawed slowly in the fridge.
Cheesecake for lunch or with a ‘cuppa
Put in a small container for safe travel, these little cheese cakes will bring school or work pack lunches to the next level.
If you like the idea of a decadent sweet treat with chocolate but aren’t into cheesecake, try these Chocolate Mint Sandwich Cookies.
Dishing it out: My first real cheesecake experience was with my friend Julie at The Cheesecake Factory in Dallas. I have no recollection of what we ordered for our main course (or if we even had one!) I only remember that we each indulged in large slice of absolutely creamy cheesecake. It just melted in mouth. I was hooked.
After that outing, I look for interesting cheesecake desserts. And yes, I sampled a few along the way. Many years later in Kennebunkport, Maine I thoroughly enjoyed a tiny cheesecake dessert after a scrumptious evening meal at Alison’s Restaurant and Pub. Of course I had to try to recreate this small-scale bit of decadence. As I’d never made a cheesecake before I asked several friends for their recipes and from those, this one was created. If you make this recipe please remember, because they are small and contain chocolate, they may be consumed quite quickly and there may not be one left for the cook- my advice, test one before you serve them!
Oh, I should also mention that sometimes we serve these for breakfast dessert at West Hill House B&B – how decadent is that?
Guests often ask for recipes so from time-to-time I will post some of our guests’ most requested on the blog. A few of the recipes are my originals although most are adapted from my stash of over 65 years of collecting recipes from family, friends, magazines, cookbooks, and various internet sites. I also have friends who from time-to-time send me recipes they think I should add to my collection.