August 25th, 2013

Raspberry mini cheesecakes

I love America’s Test Kitchen - their recipes are almost foolproof. This recipe is from their Cook’s Country magazine. They offer a simple yet brilliant shortcut to making crust for 12 mini cheesecakes. They use a Keebler Sandie (a shortbread cookie) for the base. The 2-inch cookie fits perfectly in the bottom of a muffin tin.

The filling could not be easier and I’m sure you can swap out blueberries or strawberries for a variation. I doubled the recipe, with no problems.



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