These tiny version of a classic cheesecake are great for summer picnics. They have all the creamy delight of the original, but easy to serve and eat.
3 8 oz. blocks of cream cheese
4 egg whites
2 eggs with yolks
3/4 cup ricotta cheese
1 cup granulated sugar
1/2 cup powdered sugar
2 tsp. Organic vanilla extract
3 tablespoons rum
1 table spoon heavy cream
Preheat oven to 375 degrees. Place cupcake wrappers in muffin tins. Place one vanilla wafer in the bottom of each cupcake wrapper.
Soften cream cheese 1- 2 minutes in the microwave. Mix all ingredients (except vanilla wafers) together with an electric mixer until smooth.
Fill the cupcake wrapper in the tins to about 3/4 way with the batter.
Bake for 18- 20 minutes until spongy to the touch.
Cool f0r 15 minutes. Chill in refrigerator before serving.
I topped mine with my Strawberry Balsamic Jam. But you can also add chocolate chips to the batter and top with chocolate syrup, or mix pumpkin spice into the batter and top with whip cream.
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