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Sweet tooth calling?

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By Susan Lowery

Here's a great little sweet that's really easy to make, delicious to eat and very pretty. These Mini-Cheesecakes keep well in the refrigerator for about a week, though I doubt that you'll have them that long.

You can use a muffin pan with cupcake liners or the foil cupcake holders that stand alone.

The first time I made these, I used the chocolate-caramel chips, because that was the only kind I had at the time. Since then, I have used regular semi-sweet chocolate chips and the half white/half chocolate chips. They all work equally well in this recipe.

My daughters took some of these to a recent mini-reunion with some of their classmates. I didn't hear too much about it, but I know none of them were left over.

This is a good recipe to let the kids help with or make themselves.

Mini Chocolate Chip Cheesecakes

18 vanilla wafers

3/4 c. chocolate chips

1 (8-oz.) pkg. cream cheese, softened

1/4 c. sugar

1 T. flour

1 egg

1/4 t. vanilla

Put vanilla wafers in bottom of 18 cupcake liners. Sprinkle a few chocolate chips on top of cookie. Mix together cream cheese, sugar and flour, then add egg and vanilla. Beat well, then put about 1 rounded tablespoon in each cup. Bake at 350 degrees for 15 minutes, or till set but not brown. Sprinkle tops with chocolate chips. Cool. Makes 1.5 dozen. Refrigerate leftovers (ha ha ha.)