Herbal Blessing: MINI CHEESECAKES

Mini cheesecakes are the perfect size for tea time and a great way to celebrate National Cheesecake Day on July 30^th. Mini cheesecakes can be sweet or savory and here are a few of my favorites:

SWEET

Mini Pumpkin Cheesecakes:
Combine 1c crushed gingersnaps and 3Tbs butter. Press small amount onto bottom of 32 lined mini muffin cups and bake at 325 degrees for 3 mins. Beat 8oz cream cheese, 1c pumpkin, 1/2c sugar, 1tsp pumpkin pie spice, and 1tsp vanilla until blended. Add 2 eggs and beat well. Spoon into cups and bake at 325 degrees for 20 minutes until set. Cool on wire rack then refrigerate. To serve, garnish with a small dollop of whipped cream and finely chopped pecans.

Double Chocolate Mint Cheesecakes: Combine 1/3c finely crushed chocolate wafers and 2Tbs butter. Press the crumb mixture into the bottom of 24 lined mini muffin pans. Chill for about 30 minutes. Beat 2-8oz cream cheese and 1/2c powdered sugar together in large bowl until smooth. Add 2 eggs, one at a time until all is combined. Mix in 1Tbs chopped fresh spearmint and 1tsp vanilla extract and beat for another minute. Stir in 1c mini chocolate chips. Pour the batter into the prepared cups. Bake at 325 degrees for 25 minutes or until set. Remove and cool completely on a wire cooling rack. Refrigerate for several hours until thoroughly chilled. Allow cheesecake minis to stand at room temperature, loosely covered, for 20 to 30 minutes before serving.

SAVORY

Mini Herb Cheesecakes: Combine 1c cracker crumbs and 3Tbs butter and press into 24 lined mini muffin pans. Beat 2-8oz cream cheese, 1-16oz goat cheese and 1c sour cream until smooth. Add 3 eggs until blended, then stir in 1Tbs Herbes de Provence and pour into cups. Bake at 325 degrees for 30 mins. or until set. Cool, cover and chill 8 hrs before serving.

Apricot-Sage Mini Cheesecakes: Combine 1 1/4c shortbread cookie crumbs, 3Tbs butter and 1tsp chopped sage and press into 24 lined mini muffin pans. Cream together 12oz cream cheese and 1/2c sugar. Add 1Tbs flour, 1tsp vanilla, 2Tbs milk, 1 egg and 1/4c chopped dried apricots and pour over crusts. Bake at 350 degrees for 15 minutes. Cool, cover and chill before serving. For topping, simmer 1/2c chopped dried apricots, 2Tbs sugar, 2 fresh sage leaves and 1/2c water for 15 mins. Then remove sage leaves and chill. To serve, top mini cheesecakes with topping and garnish with small fresh sage leaves.