So here's the dilemma, for every special occassion, every holiday, birthday or excuse to make a dessert, my husband always requests cheesecakes. He proceeds to eat 2 pieces and then the rest is left in the fridge to go bad or give to someone else. He doesn't have much a sweet tooth and I just can't handle eating something rich like cheesecake a lot. I love it, but I can only handle one piece a day and so finishing off a whole pan is pretty difficult in our house. Well after asking my sweetie what I should make for this Valentine's Day dinner dessert, he of course asked for cheesecake. What else? The solution to mass leftovers, cheesecake cups! I used my trust cheesecake recipe changing out the graham cracker crust to a wafer cookie and made these cute cupcake-esque cakes. The perfect dessert for a couple or small family without mass leftovers to tempt you throughout the week. Want to learn how to make these? Here's what you need...
- 1 Philadelphia Cream Cheese package
- 1/4 cup of Sugar
- 1 egg
- 1/4 teaspoon Vanilla Extract
- Vanilla Wafer Cookies
- Cupcake liners & Cupcake Baking Pan
Begin by adding all of your ingredients besides the wafers into a mixing bowl and beat on high until there are little to no bumps in the batter.
Now add a vanilla wafer (flat side down) to the bottom of each cupcake liner in a pan. This recipe ended up making 8 cheesecake cups. I had to pull some of the liners out later once I realized that there was only enough batter for half the pan which was fine by me! 8 is a reasonable amount to last for a couple days!
Now spoon out the cheesecake batter on top of the wafer in your cupcake liner. The batter will rise, but not by a lot. I'd say it's better to have a few big ones than a bunch of small ones as they don't look so pretty sitting at the bottom of a liner. Mine were about 3/4 way full for each cupcake liner but I honestly would have added more to each if I could go back. It won't make a difference in the baking so you can spoon out however much you prefer.
Bake at 350 for 35-45 minutes. You will know they are done once they look ever so slightly toasted on top and aren't extremely jiggly. A lot of cheesecakes start to crack once they are done! I like our cheesecake firm so I kept it in for the full 45 minutes. Once I pulled them out of the oven, I decided to squish a little Dove white chocolate in the middle to give it some extra sweetness (as if it doesn't have enough already). We are both big on white chocolate so why not? You could add fruit, sprinkles, chocolate kisses or leave them plain. Another fun idea would be to frost them like cupcakes once they are cooled! But they are super tasty without anything on them at all.
Once they have had time to cool and dry out of the oven, store them in the fridge until you are ready to eat. I usually make them a day before they are going to be eaten so they have plenty of time to get cold and firm.