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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.
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