Mini Raspberry Cheesecakes

CRUST:

1 ½ cups finely crushed Oreo cookie crumbs (about 22) (You can also use sugar cookies)

3 Tbsp. butter, melted

1. Place one row of the cookies into a resealable plastic bag on a flat surface. Pound them with a hammer until crushed into crumbs. It is easier to crush the cookies when there is a smaller amount in the bag. Measure out one and a half cups.
2. Mix the cookie crumbs and butter in a bowl with a spoon until they're properly mixed and have a consistent texture.

(ALTERNATIVE: I used my food processor and just pulsed it until the crumbs were fine and then added the melted butter and pulsed it until it was incorporated, scraping the sides a couple of times)

3. Use your fingers to press 1 tablespoon of crumbs into each of the lined muffin tins (I used silicone liners. I recommend it.)

Makes 18-24 depending on the size of your liners.  (I used silicone which narrowed the space enough that it made 24 instead of the originally stated 18.)

HEAT oven to 300°F.

FILLING:
2 packages (8 oz. each) cream cheese, softened
2/3 cup sugar
3 eggs
1 tsp. vanilla

1. In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. (NOTE: Do not whip at high speed or mix too long. Introducing too much air will cause cakes to fall after baking.) Stir in vanilla. Pour about 1/4 cup of the filling on top of each of the cookie crusts.
2. Bake 20 to 22 minutes or until edges are set and centers are still slightly jiggly. Turn oven off, and open door slightly. Cool cheesecake in oven 30 minutes. Remove from oven to cooling rack; cool at room temperature 30 minutes. Refrigerate about 2 hours or until cheesecakes are chilled. If desired, carefully peel off liners. Top with raspberry sauce and sweetened whipped cream.

TOPPING*:
1/3 cup raspberry preserves (or jam)
1 cup fresh or frozen raspberries
1 Tbs. lemon juice
1 Tbs. cornstarch (dissolved in the lemon juice)

In a small saucepan, heat preserves over medium heat till melted. Add raspberries and lemon juice/cornstarch. Cook and stir until slightly thickened (about 1 minute for fresh fruit or 3-4 minutes for frozen fruit). Transfer to a small bowl. Cover; quick-chill in the freezer for 10 minutes or chill in the refrigerator for 20 minutes. Spoon raspberry sauce over cheesecake.

(*DISCLAIMER:  I kind of made up this topping recipe as I went along based on a couple of other recipes I consulted. I was also making 72 cheesecakes at the time and I waaaaay overdid the amount of topping I made.  Soooo, I’ve backed way off on the amounts and I’m hoping that it’s actually enough for one batch of 24 cheesecakes.  You might have leftovers; you might have to make a bit more.  You’ve been warned!)

 

Mini Grasshopper Cheesecakes

I forgot to take my own picture so this is a small
clipping of a picture someone else took of my
cheesecakes. Thus, the low resolution!

CRUST:

1 ½ cups finely crushed Oreo cookie crumbs (about 22) (You can also use sugar cookies)

3 Tbsp. butter, melted

1. Place one row of the cookies into a resealable plastic bag on a flat surface. Pound them with a hammer until crushed into crumbs. It is easier to crush the cookies when there is a smaller amount in the bag. Measure out one and a half cups.
2. Mix the cookie crumbs and butter in a bowl with a spoon until they're properly mixed and have a consistent texture.

(ALTERNATIVE: I used my food processor and just pulsed it until the crumbs were fine and then added the melted butter and pulsed it until it was incorporated, scraping the sides a couple of times)

3. Use your fingers to press 1 tablespoon of crumbs into each of the lined muffin tins (I used silicone liners. I recommend it.)

Makes 18-24 depending on the size of your liners.  (I used silicone which narrowed the space enough that it made 24 instead of the originally stated 18.)

HEAT oven to 300°F.

FILLING:
2 packages (8 oz. each) cream cheese, softened
2/3 cup sugar
3 eggs
1 tsp. peppermint extract
4-6 drops green food coloring

1. In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. (NOTE: Do not whip at high speed or mix too long. Introducing too much air will cause cakes to fall after baking.) Stir in flavoring and color. Pour about 1/4 cup of the filling on top of each of the cookie crusts.
2. Bake 20 to 22 minutes or until edges are set and centers are still slightly jiggly. Turn oven off, and open door slightly. Cool cheesecake in oven 30 minutes. Remove from oven to cooling rack; cool at room temperature 30 minutes. Refrigerate about 2 hours or until cheesecakes are chilled. If desired, carefully peel off liners. Top with sweetened whipped cream and chocolate shavings.