Wednesday, March 16, 2011

Mini Cheese Cakes in a Jiffy

These bite size cheese cakes are some of my favorite treats, but because of their dairy content I don't make them often.  I took them to a party and they were gone before we started dinner.
They are perfect for Spring.

You will need:
  • 1 box mini Nilla Wafers
  • 1 package cream cheese (at room temp.)
  • 1 tub Cool Whip (thawed)
  • 1/3 cup sugar
  • 1 package mini baking cups

In 2 9x13s set out your baking cups and put one wafer in each cup.

Beat together cream cheese and sugar until fluffy. (I love the word fluffy.)
Add in 2 1/4 cups of Whip Cream.  Beat until mixed.

OK, tricky homemaker here.
I could not find my decorator bag, so I used a Ziploc bag with the decorating tip inside.  If you don't have a decorator tip (buy one they are fabulous) you can use just a Ziploc with a corner cut off.  The freezer bags are sturdier.  Folding down the edges of your bag will make it a bit less messy.  But you may still get covered in yummy goodness.

 Fill your bag.

And fill those cups.  Just a dollop (another lovely word).  These are bite size.  They can be popped in the mouth.  Keep that in mind as you fill.

Pan Number One.

Pan Number 2!

Cover well.

Pop 'em in the fridge.  Let them cool for a few hours.

You may have some filling left.  It is SOOO good as a dip.  Also, there are ways to make this healthier--use lite Cool Whip, lite Cream Cheese, and there may even be lite Nilla wafers.  Also, you could add food coloring to the mix and make them OH SO festive.
I got the original recipe here.  But I like it better on the mini wafers and the extra cool whip was just extra work and I'm not a huge lover of coconut.

Let me know if you try them. 


Vivienne said...

Thanks for the step by step guide

Andy Porter said...

I'm going to have to try these! Yum!