This was the one of the three desserts I made for last weeks fund raiser. I wanted little finger desserts as the food was going to be heavy appetizers. This was a good trio; mini chocolate mascrapone cheesecakes, mini lemon bundts, and pecan tea tassies. I have made these cheesecakes in the past (post here) and they are super delicious. They keep well in the freezer, they are not too sweet and they are the perfect size.
The recipe doesn’t call for a baked crust. I like my cheesecake with a baked crust. I had some brownie ends in the freezer. I had just enough crumbs to make 48 mini cheesecakes. After filling the 48 tart pans, I still had filling. i decided to take my 8″ spring form pan and make mama “G” a cheesecake. I didn’t have any left over crust, so I crumbled up about a 1/2 cup of graham crackers, added a tablespoon of sugar and 1 1/2 tablespoons of melted butter and made that her crust (pre-baked crust at 350* for about 10 minutes).
Delivered all the desserts to the fund raiser, then headed over to the “G’s” and gave them their goodies. I left a few of everything behind, because had I not done so, I probably would have been locked out of the house.
Check out my post from last October to get the recipe for these delicious cheesecakes.