babycakes
cupcake maker
18
MInI StRAwBERRy cHEESEcAKES
1 package
cream cheese, softened
(8 ounces)
1/4 cup
sugar
1
egg
1/2 teaspoon
vanilla
16
vanilla wafers
3 tablespoons
seedless strawberry
preserves
8
fresh strawberries,
stemmed and halved
Beat cream cheese until smooth. add sugar,
egg and vanilla and beat until smooth.
place a mini paper bake cup in each well of
the cupcake maker. place a vanilla wafer in
the bottom of each cup. spoon about 2
tablespoons cream cheese mixture over
each vanilla wafer. Bake 6 to 7 minutes or
until softly set.
carefully remove each cheesecake and place
on a rack to cool. repeat with remaining
vanilla wafers and cream cheese filling.
cover and refrigerate baked cheesecakes
overnight or several hours until well chilled.
Just before serving, garnish each cheesecake
with about 1/2 teaspoon preserves and
top with a strawberry half. Melt remaining
strawberry preserves, then spoon a little
warm preserves over the top of each
strawberry to glaze it.
Makes 16 mini cheesecakes
1 package
brownie mix
(17.6 ounces)
ingredients listed on
package for cake brownies
chocolate glaze or
coconut pecan frosting
(see recipe)
prepare brownie mix as directed on
package for cake brownies.
place a mini paper bake cup in each well
of the cupcake maker. fill each cup with
about 2 tablespoons batter. Bake in
cupcake maker about 11 to 12 minutes, or
until brownies are set.
carefully remove brownies from cupcake
maker (use caution as they are very hot).
allow to cool completely. frost with
chocolate glaze or coconut pecan frosting.
Makes about 16 to 18 Brownie Bites
BRownIE BItES
tip:
To avoid burning your fingers when removing the soft, hot cheesecakes,
always use paper baking cups when baking Mini Cheesecakes.
tip:
To avoid burning your fingers when removing the soft, hot brownies,
always use paper baking cups when baking Brownie Bites.
