Cheesecakes Mini

By sassy47

Ingredients

• SHORTBREAD COOKIE CRUST
• or cookies of your choice
• 1 cup shortbread cookie crumbs
• 1/2 stick unsalted butter (melted)
• pinch salt
• CHEESECAKE FILLING
• 2 packages cream cheese (softened, 8 ounces each)
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• pinch salt
• TOPPINGS BAR
• 2 cups fresh organic mixed berries (strawberries, raspberries, blueberries)
• 1 cup dark chocolate fudge sauce (warmed)
• 1 cup caramel sauce
• 1-2 cups fresh whipped cream
• 1/2 cup pistachios (toasted)
• 1/2 cup walnuts (toasted)
• 1-2 cups pretzels (crushed)
• MANHATTAN CHERRY SAUCE (INCLUDED IN THE TOPPINGS BAR)
• 1 bag frozen dark sweet cherries (thawed, 10 ounces)
• 1/4 cup bourbon whiskey
• 1 tablespoon light brown sugar
• 2 teaspoons vanilla extract
• 1 orange (zest only)

Preparation

Step 1

Preheat oven to 325ºF. Prepare a 12-cup silicone cupcake pan with nonstick cooking spray.
Into a medium bowl, add shortbread cookie crumbs, melted butter and a pinch of salt. Mix to combine. Spoon and press down about 1 1/2 tablespoons of the shortbread cookie crumb mixture into the prepared cupcake molds.
Into the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and sugar, beat on medium until combined. Add the eggs, one at a time, mix on low. Add the vanilla and salt. Mix until fully combined. Evenly pour the mixture over the shortbread cookie crusts.
Bake in oven for 18-20 minutes, until centers are completely set. Cool completely. Refrigerate for at least 2 hours before serving.
Serve with your choice of toppings.
For Manhattan Cherry Sauce: in a saucepan over medium heat, add the thawed cherries, bourbon, brown sugar, vanilla extract, and orange zest. Use a potato masher to crush the cherries. Simmer for 8-10 minutes until the mixture is syrupy and reduced. Let the mixture cool to room temperature. Store in the refrigerator until ready to serve.
Tips:
To prevent cracking, allow the cheesecake to cool down in the oven. When finished baking, turn off the oven and crack the door to allow the cake to cool down slowly.
Don't over-whip the cheesecake batter. Use a spatula to mix together by hand. Whipping too much air into the batter will create air bubbles and make your cake crack!
Use different cookies to make different crusts for personalized cheesecakes!
Use a spoon or small glass to press down the crust into an even layer.