Cheesecake Cups

I loved to buy cream cheese when it was on sales, just for the "just in case" I need it moment. Then, often time because of my laziness, the cream cheese will left untouched. I really need to do something before the cream cheese past the expiration date and I found this mini cheesecake cups very easy. I used my roasted edamame cookies as base for these cheesecake cups, if you asked me, any round cookies would do. Then prepare an easy cheesecake mix and it was all set. I would recommend you to decorate the cheesecake cups as you desired as it will make it prettier and more presentable. ;) This is definitely an easy party dessert or treat for little kids. I like the bite size serving too!


Plain ones



Ingredients: (Yield 12 cheesecake cups)

Base:
Round cookie of your choice (Nilla wafers, chocolate chips, butter cookies, etc.)

Cheesecake topping:
1 pkg (8oz) cream cheese, soften
1/4 cup sugar
1/2 tsp. vanilla extract
1 large egg


With strawberry preserved

Method:

1. Lined paper cups in muffin pan. Add in round cookie of your choice.

2. In a mixing bowl, add in cream cheese, sugar and vanilla, beat with an electric mixer until blended. Add in egg and mix until blended. Spoon cream cheese on top of each cookie cups, divide among 12.

3. Bake at preheated 350'F for 13-15 minutes or until center is almost set. Cool. Refrigerate for at least 2 hours. Decorate with gels, sprinkles, fruit preserved, chocolate syrup, whipped cream if desired. Store in refrigerator.