Thursday, July 12, 2007

Mini Cheese Cake



I love this recipe. I made these for my birthday, they are fabulous. Using the whipped cream cheese made these cakes quite light, not as dense as regular cheese cake. I got the original recipe from First Magazine. They did have a cookie crumb crust, so I put in the coconut instead, but that was the only difference. Also, the BEST thing about these is that they freeze very, very well. So you can make a bunch, and freeze some for another time. I may do that for my next dinner party. :)


Mini Cheese Cake

shredded coconut
1 cup blueberries (or other berry, I used strawberry)
16 oz. whipped cream cheese, softened
1/4 cup sugar
1/2 cup lemon curd
2 eggs

Preheat oven to 325. Line muffin tin, then sprinkle coconut to cover the bottoms. Puree the berries and spoon 1/2 teaspoon over the coconut. Beat the cream cheese and 1/4 cup of sugar, then the lemon curd. Add the eggs one at a time, beating after each. Divide the mixture evenly among muffin cups. Top with remaining puree and swirl. Bake 20 minutes, or until almost set in the middle. Cool completely. Add whipped cream for fun an extra berries if you have them!

Enjoy!

(You can play with this recipe by changing out the lemon curd and berries, and subbing with something else. Have fun. And let me know if you come up with something good!)

18 comments:

Karen said...

Oooo, you are making me hungry! that looks great, I can't wait to try them myself. Thanks for the recipe!

Karen
http://glutenfreefoodreviews.com

Slacker Mom (aka Mrs. GF) said...

Your welcome. I hope you enjoy them as much as I do. :)

Kathryn said...

This sound so yummy! I will be making these soon. Love the idea of using coconut.

Slacker Mom (aka Mrs. GF) said...

Kathryn- Thanks for commenting. And, I'm glad you like the coconut too..I think next time I will toast it, but either way they were great!

FOOTPRINTS said...

thanks for the new recipe. I'm tempted to try this but i'm confused on how to substitute the lemon curd with.

my gluten free munchkin is gifted w/ a deluxe set of food allergies. any suggestion for the lemon curd substitute would be very appreciated!

Have a nice summer!

Slacker Mom (aka Mrs. GF) said...

Footprints - Umm...1/2 cup any preserves? That might work...

:)

Good luck...also maybe chocolate?

Hope something works.. :)

Natalie said...

I will definitely try these when I get the energy!

Slacker Mom (aka Mrs. GF) said...

Natalie!! Nice to have you back..now I have to run over to your site and see your beautiful baby!! :)

These are very good, def. worth making...

~M said...

These look wonderful. Unfortunately, I'm the only cheesecake eater around here so I'm glad that they freeze. They are also Passover-friendly assuming you can find a lemon curd (or other preserves) with a hecksher (kosher certification) so that's good to know.

Three questions: What size muffin tin did you use (how many does this recipe yield)? Also, you use sweetened shredded coconut, right? Last, do you think you could use frozen berries (or frozen and thawed berries?

Thanks so much Slacker Mom!

Slacker Mom (aka Mrs. GF) said...

~m ~ The recipe yields about 18 per batch, depending on how full you fill the cups. It's always over 12 for me, and I use regular size muffin tins.

I used frozen blueberries for a batch and they came out fine.

I used unsweetened shredded coconut, but I think sweetened would be fine, these aren't overly sweet, so I don't think it would be too much if you can't get unsweetened.

You could also use a shortbread cookie (gluten free of course;) on the bottom to create a crust as well.

I am so glad to hear that they will work for you, and be Passover friendly!! And, it is my pleasure to answer these questions for you. Let me know how they come out.

Have a wonderful day,
SM

An Effort At Interesting...baking: said...

These look great! I was hunting for a Gluten Free finger desert for my best friend who is coming to my BBQ this weekend...and my typical cupcakes won't work for her! There are black currents in season at my local farmers market, I think I will try those, I will let you know how they turn out!
Thanks!
http://kelseykakes.blogspot.com

mireille said...

Hi,
These mini cheese cakes look very good and easy to make.
I have never seen whipped cream cheese though. Or is it what's in tubs, by Philadelphia too?
Thank you for the recipes.

mireille said...

These mini cheese cakes look very good and easy to make.
I never saw whipped cream cheese in stores though. Is it Philadelphia brand too?

mireille said...

These mini cheese cakes look very good and easy to make.
I never saw whipped cream cheese in stores though. Is it Philadelphia brand too?

Slacker Mom (aka Mrs. GF) said...

Mirielle ~ I have seen Philadelphia brand, as well as store generic labels of whipped cream cheese. I guess you could whip your own to make the cheesecakes light.

Jennifer said...

These are so fabulous and so, so easy. Thanks!!

Mrs. G.F. said...

My pleasure Jennifer!!

You reminded me that I haven't made these in awhile...too long!

Miranda said...

I am having a hard time fiquring out a bottom that is not only gluten free but any legumes as well , so the cookies i have found that may work have pea protien in them , dose anyone know of a recipe or cookie that will work for the bottom where as i dont need to incorperate , dairy orany legume including soy protiens i know one of my kids is going to loose out with a dairy allergie but they like my DF GF nut free cake coco cake instead :)

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