{ "CHEESE"CAKE MINIS }

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.

Directions:

{ CRUST }

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.

{ 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.