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
1
egg
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!
Jen
Recipe
from Kraft Canada
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