Saturday, July 23, 2011


I hosted my book group a couple weeks ago and served these. They were a hit!

I used this "cheese"cake recipe. I made the full crust recipe and half the filling recipe. It made 24 minis (regular cupcake size). Next time I might do the whole filling recipe instead of half.



For the crust, I used a little less than a tablespoon of mixture for each mini. (The backside of the tablespoon worked great for pressing and molding the crust.)
Bake the crust at 315 for 5 minutes (instead of 8). Allow to cool to room temperature before pouring in filling.


When crust has cooled, pour 1 to 2 tablespoons filling on top of each crust.

Bake at 315 for 30 minutes (instead of 50-60).

Allow to cool to room temperature before covering and putting in the fridge.

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