I know you’re starting to plan out your holiday menus – and that’s my thinking behind bringing these little morsels of heaven to you. This recipe comes to you from an amazing woman, and baker, Pat Parmele of Dancing in the Kitchen. She’s known for her motherhood, Nanahood and was a well-respected business-woman of an all-vegetarian catering service, retail bakery, and local vegetarian eatery at Union College in Lincoln, Nebraska…She deserves a medal or something equivalent.
Pat shares with us one of her favorite “bites”, and I’d have to agree, they look pretty amazing!
Lightly flavored with fresh lemon and almond and bursting with creamy goodness, they are just big enough for one bite, maybe two. This easy recipe is baked in mini-muffin tins and after being cooled can be frozen in an air tight container until needed. Once thawed, decorate with whip cream and a single fresh berry to finish the presentation.
¾ cup sugar
1 pound cream cheese, room temperature
Grated rind of 1 lemon
1 tsp. vanilla
½ tsp almond extract
Crushed graham crackers
Spray 2 mini-muffin tins with Pam spray. Pour crushed graham crackers into each tin and shake until the muffin insets are coated well with crumbs. Dump out the excess.
In a bowl, mix the sugar into the soft cream cheese with a fork. Stir in the rest of the ingredients with a whip being careful to mix only until there are no lumps left.
Fill each inset with cheesecake mix. They should be filled almost to the top!
Bake at 350 degrees about 15 minutes, they will begin to turn golden brown on the top edge when they’re done.
Cool, remove by sliding a knife around the sides to release them.
Like what you see? Show her some sugar…