Chocolate Mini Cheesecakes

Ingredients

• 12 vanilla wafers
• 1 (8oz) pkg cream cheese, soft
• 1 (3oz) pkg cream cheese, soft
• 3 oz bittersweet or semi-sweet chocolate, melted and cooled
• 2/3 cup sugar
• 2 egg yolks
• 3 Tbl chocolate liqueur, apricot brandy or milk
• 1 Tbl milk
• 1 1/2 tsp vanilla
• 1/3 cup finely chopped dried cherries or dried apricots
• small whole or sliced strawberries or chocolate shavings (optional)

Directions

Line twelve 2 1/2 inch muffin cups with foil bake cups. Place 1 wafer in the bottom of each muffin cup. Set aside.

For filling, in a medium mixing bowl, beat cream cheese and chocolate with an electric mixer until combined. Beat in sugar, egg yolks, liqueur, milk and vanilla just until combined (do not overbeat). Stir in dried cherries. Spoon filling into each prepared cup.

Bake individual cheesecakes at 350(F) for about 20 minutes or until set. Cool the cheesecakes in muffin pan on a wire rack for 5 minutes. Center may dip slightly as they cool. Remove cheesecakes from pans. Cool on wire rack for 1 hour. Cover and chill for 4 to 24 hours.

If you are taking these on a picnic, tote them in an insulated cooler with ice packs. Serve within 2 hours of packing them in the cooler. If you like, garnish with strawberries or chocolate shavings.

makes 12 mini cheesecakes

Source: Midwest Living – August 2005