Makes 12 mini cheesecakes
This recipe takes time and it is easier if you prepare the Shortbread Cookies ahead of time.
Pauline
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| Mini Cheesecakes with Shortbread Cookie Base |
Ingredients
12 cup muffin pan lined with large cupcake liners
Shortbread Cookies Ingredients
1 cup butter, softened (no substitution)
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
1/4 cup corn starch
Cheesecake Ingredients
1 pkg of cream cheese
1/4 cup sugar
1 egg
1/2 tsp vanilla or lemon juice
1 can 540 ml ready to use cherry pie filling for topping
Instructions
Shortbread Cookies Instructions
Preheat oven to 375ºF. Parchment or wax paper lined cookie sheet.
In medium bowl add butter and sugar and cream on medium speed. Increase speed and beat until fluffy.
In smaller bowl mix flour and corn starch. Gradually add flour mixture to butter while beating. Beat until dough is fluffy.
Gently shape a bit of dough in a ball shape. Note that once baked the cookie will need to go into the bottom of muffin pan, cookies are the size of the bottom of large cupcake liners.
Do not handle the dough too much or it will crumble. Place dough on ungreased cookie sheet. To flatten dough, put a bit of flour in a bowl. Then dip a fork in the flour and slightly flatten the dough.
Bake at 375°F for 12 to 14 minutes. The cookies are mostly butter so they will be very pale when baked. Makes 2 1/2 dozen shortbread cookies, you will have extra cookies. Cool and freeze the cookies, can be frozen two weeks ahead of time.
Cheesecake Instructions
Place one shortbread cookie on bottom of each cupcake liner. If your cookies are too large for the bottom of the cupcake liners, trim them with a small sharp knife.
In mixing bowl, whip softened cream cheese and sugar for a few minutes at low speed. Add one egg and a bit of vanilla or lemon juice and only mix until blended. The batter will be liquid.
Get a small ladle or spoon to put batter on top of cookies.
Pour about 1 1/2 tablespoons in each cupcake liners on top of the cooled shortbread cookies.
Bake at 350°F until done, about 15 to 20 minutes, see tip below.
Cool. Place baked mini cheesecake in refrigerator for a minimum of 3 to 4 hours to chill.
Add cherry pie filling on top of each mini cheesecake and serve. Keep refrigerated if not serving right away.
Notes:
You can freeze the Shortbread cookies.
Or
You can freeze the mini cheesecakes without the cherry topping and serve them up to two weeks later. Thaw cheesecakes and add topping and serve.
To see if cheesecakes are done: Feel the top of the mini cheesecakes, they will feel firm and give slightly or use a kitchen thermometer and bake cheesecakes until internal temperature reaches 150F.
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| Making the Shortbread Cookies |
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| Shortbread Cookies ready for the oven |
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| Baked Shortbread cookies on plate |
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