As part of my Mother’s Day recipe series, today I am sharing another mini-dessert recipe to go along with my Bite-Size Bread Pudding with Strawberry Topping. Making mini desserts is a wonderful way to provide everyone with the option to select what they want to try and it is always fun to have a variety to enjoy. Plus they are tiny so the calories are also smaller as long as you do not over do it! The meal started with a wonderful Braised Balsamic Chicken with Shallots that I served with my Twice-Baked Potato Casserole or you could serve over a bed of pasta.
For the Bite-size cheesecakes I made a simple crust a day ahead and on Mother’s Day morning I just assembled them by placing in a small serving dish topped with fresh strawberries and blueberries. When serving you could add a simple syrup, whipped cream or other topping. I kept my simple with a bit of whipped cream. You could experiment with a lot of different toppings including a berry pie filling would be really nice too! For this version I kept it more simple with fresh fruit. Bite Size desserts are fun to display as they look so pretty and colorful. On Amazon you can find different options for mini dessert cups. Have you made any bite-size desserts or appetizers? I like the idea of a perfect bite of food over a large serving that is just okay.
I adapted this recipe from Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet Tooth. I first tried bite-size desserts from a friend, Sandy, who made them for our Just Joy Women’s conference. I always loved the look of the little desserts in different serving containers. Plus it was so much fun to try a few different bites. Then I had a bite-size dessert at Applebee’s. They have these Strawberry Shortcake Dessert Shooters that was just the right size for an after dinner dessert. Again, I thought what fun and I want to make some of these bite-size desserts!
Vanilla Wafers or Graham Crackers
1-8 ounce package cream cheese, light, room temperature
1/4 cup sugar
½ tbsp. flour
2 tbsp rum
1 tsp Vanilla
1 large egg, room temperature
Strawberries and blueberries
Syrup – you could make a simple syrup cooking down some of the fruit
Line a regular size muffin pan with paper liners. Preheat oven to 325F. Crush a few vanilla wafers or graham crackers and sprinkle into the bottom of the muffin cups to create the cheesecake crust. I like to put the wafers or crackers in a sandwich bag that has a seal. Then using a measuring cup or something similar I crush them to desire texture.
Blend the ingredients together from step 2 using a hand mixer. Place the mixture into the muffin cups. Bake for about 15 to 20-minutes – do not over bake. Place in refrigerator to chill until ready to serve.
Place the individual cheesecakes into individual serving bowls. I like to diced some strawberries and add a few blueberries to each serving. You could make a simple syrup to drizzle over them when serving. Instead I like to use a little whipped cream!