Mini Cheesecakes
It is officially strawberry season, my friends! I know. You're probably thinking, "isn't it strawberry season virtually every season nowadays?" No, I'm not referring to the flavorless, cardboard-like strawberries you find in your grocery store year-round. I'm talking about fresh, seasonal, hand-picked, perfect strawberries that only grace our presence during this time of year. Sweet, juicy and taste like summer!
So when strawberries are in season, it's not long before we're making a trip to the local fruit stand for fresh picked strawberries. It also means I'm inspired to make one of my favorite desserts,: mini cheesecakes!
Mini cheesecakes have been a family favorite for years, nay, decades! I always think back to summer backyard barbecues and Fourth of July block parties when Mini Cheesecakes were practically a requirement.
And while strawberries + cheesecake is one of the most perfect food marriages, in my book, these scrumptiously sweet little cheesecakes pair well with any fruit or berry your heart desires. For Fourth of July festivities, I love making them with blueberries and raspberries or strawberries for a patriotic twist. Blackberries, marionberries or even pineapple would be delightful. If you have lemon or lime curd, just a dollop on top is all you need for a classically delicious bite.
Once you try this embarrassingly easy recipe and take a bite of these sweet summer (or anytime) treats, you'll know exactly why they've been a family favorite for so long!
Mini Cheesecakes
Ingredients
2 8 oz. packages of cream cheese, softened
2 eggs
1/2 cup sugar
1/2 teaspoon almond extract (vanilla works too, but I'm a sucker for almond flavor)
12 vanilla wafers
Fresh strawberries - you can macerate them in a bit of fresh sugar, or just slice and serve them right on top!
Directions
Preheat oven to 350 degrees. Line 12 muffin cups with cupcake liners.
Put one vanilla wafer in each cup. Beat cream cheese until smooth. Add sugar, then eggs one at a time until smooth. Beat in almond extract. Pour batter in each cookie filled cup. Bake 20 minutes, until set. Top with berries of your choice, but just sayin', take advantage of those fresh strawberries, guys!
