Monday, October 12, 2009

Make Ahead Meals, A Recipe Guest Post

Huge thanks to Jane Doiron for this fabulous guest post! Don't these look yummy?

A Delicious Make-Ahead Dessert
~Mini Cheesecakes~
By Jane Doiron

If you’re a cheesecake fan like me, you’ll enjoy this yummy make-ahead recipe!

Mini Cheesecakes
1¼ cups Graham crackers, crushed
¼ cup sugar
4 tablespoons butter, melted
2 (8 oz.) packages cream cheese, softened
2 large eggs
2 tablespoons fresh lemon juice
½ cup sugar
1 (21 oz.) can cherry or strawberry pie filling

~A Day Ahead~
Preheat the oven to 350°F. Line 18 regular muffin cups with paper baking cups. In a small bowl, mix the Graham cracker crumbs, ¼ cup sugar, and butter. Place 2 tablespoons of the crumb mixture in each muffin cup. Press down on the crumbs with something flat to form a good crust. In a large mixing bowl, beat the cream cheese until fluffy. Add the eggs, lemon juice, and sugar and beat until smooth. Fill each baking cup with about 3 tablespoons of the cheesecake mixture. Bake the cheesecakes for 17 - 19 minutes or until they crack. Cool the cheesecakes in the muffin pan for 5 minutes, then remove them to a wire rack to cool. Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight.

~Before Serving~
Remove the paper liners and top each cheesecake with 2 tablespoons of pie filling. Keep refrigerated. Makes 18 mini cheesecakes


  1. Those look yummy!

    Thanks for the recipe...

  2. Those look (and sound) amazing. From the photo, I was initially thinking they were mini-muffin size, which would be too much work, but muffin size is perfect!

  3. Oh yeah, minis would be way too much work. I don't deal with things that are that much work. ;)