Monday MUNCH Volume 3: Bite Size Cheesecakes

Now, munchies, this recipe is tried and true.  No, this isn’t something I made up.  This is a recipe my mom has been making my entire life.  And boy…she can rock them.  Over the past few years, I’ve started my own mastery of this recipe.  It’s been tricky, yet even when they aren’t pretty (as evidenced below), they are a HIT!

And you wanna know the best part?  It’s so easy AND these are ingredients usually one always has on hand (what, you don’t have two blocks of cream cheese in your fridge at all times?  Yeah, uh, me neither).

What you need:

filling:

16 oz (2 blocks)of cream cheese

¾ cup sugar

3 eggs, separated

topping:

¾ cup sour cream

2 tablespoons sugar

1 teaspoon vanilla

etc:

graham cracker crumbs (or crushed up Oreos if you’re feeling frisky)

butter or Crisco

mini muffin pans (or regular sized if you want something a bit larger)

What you do:

Preheat oven to 350 degrees.

Grease muffin pans with butter or Crisco (stuff like Pam doesn’t cut it).  Sprinkle ¼  (½ if using larger size) teaspoon into each muffin cup and shake pan to cover bottom.

Mix softened cream cheese with sugar and egg yolks in a medium bowl.  In a small bowl, beat egg whites until stiff (I had to Google what this looked like…).  Slowly fold into cream cheese mixture.  Fill muffin tins ½ full with mixture.  Bake for 15-20 minutes.  When they come out, they will slightly indent.

While filling is baking, mix topping ingredients in oven safe dish.  Bake for 5 minutes at 450 degrees.

Top mini-cheesecakes with filling then chill for 2-3 hours in refrigerator.  These freeze well!

Makes 48 mini-cheesecakes (24 cupcake size).

See, was that hard?  Be sure to dazzle your friends, family and co-workers…and report back!

Now go get your MUNCH on!