Happy almost 4th of July! I’m sure everyone is getting ready to celebrate with friends and family, good food and fireworks! I wanted to make an easy dessert that people can pick up at a party and the idea was to make little cheesecake cups and put a design on the top that looks like a burst of fireworks. You may have to use your imagination here because I’m not the most artistic person, so these “fireworks” might look more like “spider webs.” Haha! Oh well, they’re still delicious.
Cheesecake CupsSERVES 12 individual cheesecakes PrintDownload
- 12 small cookies of your choice, I used gluten free butter cookies
- 2 8 oz packages of cream cheese, room temperature
- 3/4 cup of sugar
- 2 eggs
- 1 tsp of vanilla
- 1/2 cup sour cream
- 2 hearty pinches of salt
- about 1/3 cup of your favorite jam
- 12 baking cups
- 1 sandwich baggie
- Line a muffin tin with baking cups. Place the cookies in the cups.
- In a medium bowl, beat the cream cheese and sour cream until smooth. Add in the sugar and salt, mixing again, then beat in the eggs and vanilla.
- Divide the cheesecake mixture among the 12 cups.
- In a small bowl, mix up the jam to get it smooth. Spoon it into one corner of a sandwich baggie. Move the jam as far down to a corner as possible, twisting the bag to keep the jam at the bottom. Snip off the corner where the jam is, just a tiny bit. Pipe the jam in a continuous circle around the top of the cheese cake. With a toothpick, drag lines from the center out to the edges creating the "fireworks" design.
- Bake in a 300 oven for about 15-20 minutes. Check them at 15 minutes to see if the edges are set and the middle is still wiggles a little bit. Let them cool completely and then refrigerate for at least 4 hours before serving.