Deny it as I may, the Northern Hemisphere has firmly slid into autumn. With that, I’ve found myself craving casual, carefree, comfort foods that are quick and painless to prepare. These longings don’t end at the main course but include desserts (especially ones that are company-impressive, without the drama).
Enter 3-Step Mini Cheesecakes. Topped with fresh berries, you can almost convince yourself that they are good for you. (They do contain vitamins A and C, as well as protein, calcium and iron. Yay, I remind myself of this regularly).
Due to their bite-sized deliciousness and simple prep, they are a common go-to dessert in my home. In fact, I featured them last year in my virtual dinner post.
So, what are we waiting for? Let’s begin:
First, grab these simple ingredients.
In theory, you are to mix the cheesecake batter with a hand mixer…but my mixer was still unopened in its box (I’ve since been bullied by Jo, so this appliance has now lost its virgin status). However, for this recipe, I simply used my all-purpose food processor. (Regardless of Jo’s protests, it worked just fine).
Next, place cupcake liners in a cupcake pan (or two) and pop an Oreo cookie in each. (For a gluten-free option, simply switch up the type of cookie used).
Top with cream mixture. Bake at 350C for twenty minutes, and then cool in the fridge for three hours. See full recipe here.
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Here’s what others have to share this month:
The Widow Badass (co-host)
Women Living Well After 50
New Classic Recipe
Stories Served Around the Table
Natalie the Explorer
Touring My Backyard