WEEK ONE - CHRISTMAS BAKE WITH ME SERIES
Easy. Quick to prepare. Downright delicious. SIX ingredients... I doubt you need more convincing! These two-bite cheesecakes will have you secretly chuckling when everyone raves over them because as yummy as they are, they're equally simple to make!
*Yields 24 mini cheesecakes 24 Cadbury Milk Chocolate Buttons (preferred, though Hershey drops do work as seen in my picture) 24 Mini Chips-Ahoy chocolate chip cookies 1 Package Cream Cheese (room temperature) 1/4 cup White Sugar 1 Egg 1 tsp Vanilla 24 Mini Cupcake Paper Liners
-Preheat oven to 350 (325 for confection) -Line each baking tray with paper liners -Place one mini chocolate chip cookie in the bottom of each liner -Mix cream cheese in medium size bowl -Incorporate the egg, sugar, and vanilla - mix to runny consistency -Fill each cup almost to the top
**Tip: Pour cream cheese mixture into a medium size freezer bag, remove air, and snip one corner of the bag to pour easier -Bake for approx. 12-14 minutes -Once removed from oven, immediately place one button on each cheesecake (with Hershey drops, after one minute, gently push down on the chocolate to spread) -Let sit for an hour at either room-temperature or in refrigerator
Now, before you devour them all (as my family did with the first batch), place them in a sealed container in your freezer and give yourself a nice big pat on the back, first baked good... done (and it's not even December)!