Today is Mother's Day. Happy Mother's Day, MOM! And to all of the other mothers out there who maybe happen to read my piddly blog.
Yesterday my mom decided to have all of her girls over for dinner at her house. Better her than me, because having people over generally causes me anxiety! So I had to offer to bring dessert. Mom wanted crock pot cake, and my younger sister wanted cheesecake. Yes, both of my sisters are also moms so I wanted to oblige my sister's request also.
I didn't feel like cooking a whole cheesecake (umm, I never have, yet, and didn't want to buy 5 packages of cream cheese!). So I called up grandmom who I knew had a recipe for cheesecake tartlets which she used to make at family functions all the time.
So if you're ever looking for something really really simple to please the cheesecake lovers out there, definitely give this a shot!
Source: my grandmom, Joan (where she got it from, I have no idea)
2 packages cream cheese (I used one regular, and one 1/3 less fat)
3/4 cup sugar
1 tsp vanilla (which I just realized while typing this that I totally forgot!)
Nilla wafer cookies
foil cupcake wrappers
cheesecake topping of your choice (the drug of choice in my family is canned cherry pie filling)
1. Combine first 4 ingredients and beat well.
2. Line a cupcake tin with 12 cupcake wrappers (keep the white wrapper inside each foil wrapper).
3. Place 1 Nilla wafer in the center of each cupcake wrapper.
4. Using a 1/4 cup measuring cup, pour about 1/4 cup of the cheesecake batter into each cupcake wrapper, covering the Nilla wafer.
5. Bake in pre-heated oven at 350 degrees for 15-18 minutes or until set. (mine took exactly 18 minutes).
6. Let cool, then store in the refrigerator until ready to serve.
7. Before serving, top with your choice of topping.
What's that you say? You don't like toppings on your cheesecake? Well, neither do I. I much prefer my cheesecake unalduterated. The good news is they're just as good with no topping! It's the only way I eat them :)