Monday, May 15, 2017

Mini Toffee Cheesecakes

Mini Toffee Cheesecakes: Savory Sweet and Satisfying

I love how cute mini cheesecakes look, plus I feel better about eating a mini cheesecake than a slice of cheesecake. Some how I have convinced myself that a mini cheesecake has less calories, fat, sugar and other nutritional information. It's not that I have actually calculated this and have any facts. Plus with these mini cheesecakes being so rich and creamy with a fluffy topping, I am not sure they are not any better in nutritional information than a slice of cheesecake. But when it comes to a delicious cheesecake I focus on the taste and these tasted amazing!

Mini Toffee Cheesecake

Ingredients:

    Crust

  • 1 1/2 cups Oreo cookie crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Cheesecake

  • 2- 8 ounce packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tablespoons sour cream
  • 1 tablespoon vanilla extract
  • 3/4 cup white chocolate chips
  • 1 teaspoons shortening
  • 1 cup toffee bits
  • Mousse

  • 1- 8 ounce package cream cheese, softened
  • 1/2 cup white chocolate chips
  • 1 teaspoon shortening
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 3/4 teaspoon vanilla extract
  • 3/4 cup toffee bits

Directions:

  1. Preheat oven to 350ยบ F. Line two muffin tins with paper liners.

    Crust

  1. In a medium bowl combine the Oreo cookie crumbs, sugar and melted butter until well mixed. Evenly divide the mixture between the muffin cups and press down into an even layer.

    Cheesecake

  1. In a large bowl beat together the cream cheese and sugar until fluffy. Add in the eggs, sour cream and vanilla, beat until well mixed.
  2. In a microwave safe bowl, add the white chocolate chips and shortening. Heat in 30 second intervals, stirring well after interval until the chocolate is smooth and melted. Add the melted chocolate to the cream cheese mixture and mix well. Stir in the toffee bits.
  3. Evenly divide the cream cheese mixture between the muffin cups and bake for 18-22 minutes or until the cheesecake are nearly set and just slightly jiggly in the middle. Remove from the oven and allow to cool completely.

    Mousse

  1. In a large bowl beat the cream cheese until creamy.
  2. In a microwave safe bowl add the white chocolate chips and shortening. Heat for 30 seconds and then stir well. If not completely melted heat in 5 second intervals, stirring well after interval until the chocolate is smooth and melted. Add the meted chocolate to the cream cheese and beat well.
  3. In a large bowl beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream, in batches, into the cream cheese mixture. Top each cheesecake with the mousse and then top with toffee bits. Refrigerate for a few hours before serving.
Enjoy!!!
*Adapted from Little Things.

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