Carrot Cake Cupcakes

Just in time for Easter, another spring dessert to add to your collection! This is my Nana’s carrot cake recipe & my mom makes it for her every year on her birthday. I don’t care much for carrot cake, but …

Reeses Filled Brownie Owl Cupcakes

I am safely home & well for Thanksgiving break! I spent the day doing loads of laundry and working on these cuties. Tomorrow all of my mom’s family is getting together for my Papa’s 65th birthday. I’m so excited to …

Firework Cupcakes!

I know this may be a little late since the Fourth of July, which is in my top holidays,  is tomorrow. It’s among my favorites mostly because there are fireworks & I really love fireworks. I can’t wait to see …

Mini Berry Cheesecakes

    I am so excited about this dessert post! I developed my own cheesecake recipe & I must say it is delicious. I think I might just stick with it forever. Unless something better comes my way; I’m always open for better, especially when it comes to cheesecake! Speaking of cheesecake, I get to go to the Cheesecake Factory tomorrow. Hooray! I’m a little excited. It’s going to be ‘bridesmaid-dress-shopping-&-cheesecake-factory-cheesecake-eating-thursday.’ What could be better for a Thursday? Nothing. That’s the answer.

 

     So anyways, I made individual cheesecake cups & topped them with blueberry & cherry pie filling. Here’s how I did it-

 

 

     Get together some cream cheese, sour cream, sugar, vanilla, ‘nilla wafers, & butter. 

 

 

     Dump it all in a large mixing bowl: 6 (8 oz.) pkg cream cheese (softened), 2 c. sugar, 2 t. vanilla, 3/4 c. sour cream, & 1 stick butter (melted). 

 

 

     Blend everything together till it’s nice & creamy. Now stick your finger in it & taste it. Seriously, you won’t regret this part. Better yet, take one of the wafers & dip it in the cream cheese mixture. Yummy yummy. Be careful not to eat it all up this way…save some for the actual cheesecakes. 

 

 

     Line a muffin tin with cupcake holders & place 1 ‘nilla wafer in the bottom of each. I was out of muffin holders 😦 So I opted for squares of parchment paper. This didn’t work very well. So you should use muffin holders. This makes enough for 48 mini cheesecakes. 

 

 

     Top each wafer with 2 T. of the cream cheese mixture. 

 

 

 

     Bake at 350 for 20 minutes till the tops are slightly golden/brown. 

 

    While cheesecakes are cooling whisk together a sour cream topping- 1/2 c. sour cream & 2 t. sugar.

 

 

 

     Top each cake with a dollop of sour cream topping. 

 

 

     Spread it around a bit.

 

 

     Some of mine are very ugly. They did still taste wonderful. I did much better the second try. I blame it completely on the parchment. 

 

 

     Top the pretty little cheesecake wonders with spoonfuls of pie filling. I used cherry & blueberry. Cherry was the biggest hit. 

 

 

     There was only 1 left when I made these for staff at camp. You could certainly half the recipe for 24 mini cheesecakes. They are a lovely dessert for any season & perfect proportions. 

 

     Enjoy!