But none of those are things I've cooked recently, and since I have cooked some cheesecakes, we're gonna go with that. Okay?
Last week, we had a little shin-dig at work for a lady who's moving away. We all brought multiple dishes - and we had enough leftovers for two more days! - and one of mine were cheesecake tarts. (Tarts being a little more finger-food friendly than an entire cheesecake).
Like so many of my attempts lately, these need a little tweeking. They were a little too tangy, and not quite enough cheesy - but they disappeared, and that's all my soul needs to feel redeemed.
Graham Cracker Crusts:
- 1 1/2 cups graham cracker crumbs (I used honey grahams this time, but either will work)
- 1 Tbsp Splenda (or sugar)
- 1/2 cup melted butter (1 stick)
- 2 8-oz blocks of cream cheese, softened (I used fat free)
- 1/4 cup Splenda (or sugar)
- 1/4 cup sour cream (ditto on the fat free)
- 1/3 cup plain yogur (ditto on the fat free)
- 1 envelope gelatin
- 1 cup boiling water
Preheat oven to 350F.
Line 18 cupcake tins with papers.
Mix together graham cracker crumbs and sugar. Stir in melted butter, and mix until it's completely incorporated.
Evenly measure the graham cracker mixture into each cupcake tin. I did about 1 Tbsp-ish, then went back and filled in what was left. Pack firmly down into the bottom of the tin.
Bake for 8 minutes and cool completely.
Pour boiling water over gelatin.
In a mixer, blend together cream cheese and Splenda until fluffy. Add the sour cream and yogurt.
Add the gelatin, and mix just until thoroughly...mixed.
Divide evenly among the 18 cups.