I made these cute little cheesecake bites for an impromptu birthday celebration. I actually like the plain ones better than the chocolate topped ones, but either way they are scrumptious and addicting. I made these in November, but to make them festive for the the holiday season, you can sprinkle crumbled candy canes on top.
1 Cup crushed Nilla Wafers
2 Tablespoons melted butter
2 8oz packages reduced fat softened cream cheese
½ Cup sugar
1 teaspoon vanilla
3 Tablespoons light sour cream
Pinch of salt
½ Cup semi sweet chocolate chips
2 Tablespoons heavy cream
1. Preheat oven to 300 degrees F. Place ground cookies and melted butter into a medium bowl and stir until well combined. Spoon a heaping teaspoon of crust into each mini cheesecake pan or mini muffin tin. With fingers, press crust down until even.
2. Use a mixer to beat cream cheese and sugar until well combined. Add in eggs one at a time following with the vanilla, sour cream, and pinch of salt. Mix until just combined.
3. Fill each crust filled cup ¾ way full of cheesecake batter. Bake for 18-20 minutes or until cheesecake is set. Remove from oven and let sit in pan at room temperature for 30 minutes before removing. Transfer to mini cheesecakes to a cooling rack to cool completely.
While Cheesecakes are cooling, place chocolate chips into a microwave safe bowl and heat in microwave for 30 second intervals until melted and smooth. Stir in heavy cream until shiny and smooth. Spoon ganache over each cheesecake or half of the cheesecakes. Refrigerate until serving.
Stay tuned for some yummy Christmas goodies! I finally have time to start baking.