Last week was definitely a bit of a fail on my part. I totally forgot to bring in my delicious miniature cheesecakes for everyone at the office. For real though, who forgets to bring in cheesecake? But I made it up to everyone by bringing them in the next day, and based on the reactions I got, I think it was well worth the wait.

I was so happy that not one, not two, but three separate people said the same thing – “oh my God these are good!” And you know what? I couldn’t agree more. These little cheesecakes are seriously like bites of heaven. So, I thought it was only right to share the recipe with all of you.

The recipe is actually pretty simple and straightforward, which is part of what makes it so great. They’re tiny but still give you that classic cheesecake flavour. And bonus, they’re technically gluten-free since none of the ingredients are made with wheat. You can’t even tell!

I promise, you won’t be disappointed. It’s the perfect treat to bring to a potluck, a party, or just to have on hand for when you need a little pick-me-up. And hey, who knows, maybe you’ll have your coworkers saying “oh my God these are good!” too. So here is the recipe for miniature cheesecakes, or as I like to call them, One Bite Cheesecakes:

Ingredients:

• Cheesecakes:
  • 1 pkg. (250g) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 tsp. almond extract
• Topping:
  • 3/4 cup sour cream
  • 3 Tbsp. sugar
  • 1/4 tsp. almond extract
• Garnish:
  • 1/3 cup seedless raspberry jam or other red jam or preserves (basically, whatever you want)

Instructions:

1. Preheat oven to 350°F. Line 24 miniature muffin cups with paper baking cups. In a medium bowl, beat cream cheese and 1/4 cup sugar until smooth and creamy. Add egg and 1/2 teaspoon almond extract; beat until smooth. Fill paper-lined muffin cups 3/4 full.
2. Bake at 350°F. for 15 minutes or until set. DO NOT OVERBAKE. Meanwhile, in small bowl combine all topping ingredients; blend well. Top each cheesecake with 1 heaping teaspoon of topping. Bake an additional 5 to 8 minutes or until set. Cool 15 to 20 minutes.
3. Spoon about 1/2 teaspoon jam onto each cheesecake. Refrigerate until serving time. Store in refrigerator.

I hope you all enjoy this recipe as much as I do. And hey, if you make them, be sure to let me know how they turn out! Enjoy, my friends!