Easy Strawberry Mini Cheesecakes Recipe

Strawberry cheesecake recipe

 

I LOVE dessert, but sometimes a petite treat is just right after a big dinner. These mini cheesecakes are among my favorite bite-sized desserts, and the recipe is so simple. I made them with strawberries, but you can prepare them with whatever berries you have on hand such as raspberries, blackberries or blueberries.

For this variation, I used mini muffin tins and liners to make 24 small cheesecakes, which were perfect for our dinner party  of 6 people. You can easily double the recipe for a bigger crowd.

The base of these baby cheesecakes is a vanilla wafer cookie, which fits just perfectly in the bottom of a mini muffin liner. I put them in with the rounded side down, as they seem to soften and flatten better that way for more even layers.

 

vanilla wafers as base of cheesecakes

 

Mix the easy filling and pour it evenly in the cups:

 

mini cheesecakes

 

After the mini cheesecakes bake for 20 minutes, let them cool and top them with a dollop of strawberry jam.

 

strawberry jam on mini cheesecakes

 

Cover and refrigerate until the filling is firm. Just before serving, top with a fresh strawberry half.

 

Mini strawberry cheesecake recipe

 

Here’s the recipe:

Mini Strawberry Cheesecakes

  • 24 vanilla wafer cookies
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tablespoon milk
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2/3 cup strawberry jam
  • 12 medium strawberries

Preheat the oven to 325 degrees F (165 degrees C). Line 24 mini muffin cups with paper or foil baking liners. Place one vanilla wafer in each cup.

In large bowl, beat cream cheese and sugar until smooth. Beat in the egg, milk, salt and vanilla. Pour the mixture in prepared muffin cups. They will each be about 3/4 full.

Bake until set, about 20 minutes. Cool in the pan on a wire rack to room temperature. Top each cheesecake with a heaping teaspoon strawberry jam and spread with a spoon. Cover and refrigerate until ready to serve. Just before serving, wash, dry and hull strawberries. Cut them in half and top each cheesecake with a strawberry half. Makes 24 mini cheesecakes.

Berries cookbook by Eliza CrossFor more delectable berry recipes, enter the Goodreads giveaway to win one of 10 copies of my new cookbook, Berries: Sweet and Savory Recipes.

If you make these miniature treats, I’d berry much love to hear what you think!

Hugs,

The signature for Eliza Cross

About Eliza Cross

Eliza Cross is a full-time writer and the author of a dozen books about food and home design. She has been blogging about simplicity and sustainable living since 2006.

15 Terrific Leftover Turkey Recipes

Club sandwich

I hope you had a wonderful Thanksgiving. If you ended up with extra turkey and are looking for creative ways to use it, here are some of my favorite recipe ideas:

  1. Make turkey stock. Freeze it and you’ll have a rich, flavorful broth for winter soups all ready to go.
  2. Use your homemade stock to make Turkey Tortilla Soup.
  3. Or easy Turkey Noodle Soup, which you can make in less than an hour.
  4. Emeril’s Turkey and White Bean Chili is hearty on a chilly night.
  5. My family’s favorite turkey leftover recipe is this creamy Turkey Tetrazzini.
  6. Turkey Rice Casserole is the perfect comfort dish.
  7. Dark meat turkey is especially good in this easy recipe for Turkey Hash.
  8. Flaky crust tops a filling of peas, carrots and creamy sauce in this savory Turkey Pot Pie.
  9. Turkey, hard-boiled eggs, blue cheese, avocados, tomatoes and crispy lettuce star in this Cobb Salad recipe.
  10. Turkey Enchiladas are spicy and satisfying.
  11. Homemade barbecue sauce and crispy cole slaw enliven these Barbecue Pulled Turkey Sandwiches.
  12. Turkey Wraps pair sliced turkey with sliced avocado and crumbled bacon.
  13. Or try a melty Turkey Pesto Panini.
  14. Turkey is topped with crispy bacon and cheese sauce in the open-face Kentucky Hot Brown sandwich.
  15. Finally, it’s hard to go wrong with a classic Triple Decker Club Sandwich.

Enjoy!

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P.S. Thanks to Wally Gobetz for generously shooting and sharing his mouth-watering turkey club sandwich photo. 

About Eliza Cross

Eliza Cross is a full-time writer and the author of a dozen books about food and home design. She has been blogging about simplicity and sustainable living since 2006.

Pumpkin Maple Donut Holes Recipe

Pumpkin maple donut holes | Happy Simple Living blog

It’s cool and rainy this morning in Colorado, and I’m dreaming of these cinnamon sugar-y pumpkin maple donut holes I made a few weeks ago. The recipe is from my new cookbook, Pumpkin It Up!, and you can win your very own signed copy this week. Just visit this post for the details. The giveaway ends at midnight MST this Friday, October 14, so don’t delay.

I used a cake pop pan to make these donut holes, but if you don’t have a special pan you can make them in a mini muffin pan and they’ll puff up and turn out great.

 

pumpkin patch

You can use canned pumpkin to make these sweet treats, or you can make your own easy homemade pumpkin puree. Many of the pumpkin patches and stands have good baking pumpkins now. Some of my favorites are Little Giant, Cinnamon Girl, Baby Pam, Amish Pie and Winter Luxury.

To me, pumpkin maple donut holes taste like autumn and spice and comfort and home cooking and love. Let’s make some; shall we?

 

pumpkin donut holes

Pumpkin Maple Donut Holes

  • 1 cup sugar, divided
  • 1 teaspoon cinnamon
  • 2 cups flour
  • 1/4 cup packed dark brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 1/2 cup canned or cooked pumpkin puree
  • 1/4 cup maple syrup
  • 2 eggs, beaten
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1/4 cup butter, melted

Preheat oven to 325 degrees and grease two 12-cup donut hole or mini muffin pans.

Combine 1/2 cup sugar and cinnamon in a small bowl and reserve. In a large bowl, whisk together the flour, remaining 1/2 cup sugar, brown sugar, baking powder, pumpkin pie spice, and salt until blended. Add the pumpkin, maple syrup, eggs, oil, and vanilla and stir until just combined; do not overmix.

Spoon 1 rounded tablespoon of batter in each opening of prepared pans. Bake for 8 to 10 minutes, or until donut holes spring back lightly when touched. Cool in the pan for 5 minutes and transfer to a wire rack. Brush the donut holes with melted butter and dredge in the cinnamon-sugar mixture. Place on the wire rack to dry for 5 minutes. Makes 24 donut holes.

Enjoy!

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P.S. You might also enjoy this recipe for Pumpkin Caramel Cinnamon Rolls.

About Eliza Cross

Eliza Cross is a full-time writer and the author of a dozen books about food and home design. She has been blogging about simplicity and sustainable living since 2006.

Free Cookbook Giveaway – Pumpkin It Up!

Pumpkin It Up cookbook by Eliza Cross

My newest cookbook, Pumpkin It Up!, has just been released by Gibbs Smith. I had so much fun developing and testing recipes that highlight the mild, earthy, slightly sweet flavor of pumpkin, and the result is a 128 page, four-color book that retails for $16.99. This month I’m giving away a free signed copy to one lucky, pumpkin-loving reader.

Pumpkin It Up! has 75 recipes that feature pumpkin in both sweet and savory ways.

Pumpkin It Up cookbook by Eliza Cross

 

It begins with a section about preparing pumpkins for cooking, with basic recipes for homemade pumpkin puree and roasted pumpkin seeds.

Pumpkin It Up cookbook by Eliza Cross

 

It has recipes for breakfast treats like Pumpkin Cheesecake Crescents:

Pumpkin It Up cookbook by Eliza Cross

 

…and soups like Pumpkin, Corn and Shrimp Bisque:

Pumpkin It Up cookbook by Eliza Cross

 

It features pumpkin in side dishes like Maple-Roasted Pumpkin and Brussels Sprouts:

Pumpkin It Up cookbook by Eliza Cross

 

…and dinners like soul-soothing Pumpkin Risotto:

Pumpkin It Up cookbook by Eliza Cross

 

Pumpkin stars in desserts like Creamy Pumpkin Tiramisu:

Pumpkin It Up cookbook by Eliza Cross

 

…and an old-fashioned Pumpkin Roll:

Pumpkin It Up cookbook by Eliza Cross

 

…in sweets like Pumpkin Cream Chocolate Cups:

Pumpkin It Up cookbook by Eliza Cross

 

and in treats like these pretty Pumpkin Chocolate Swirl Brownies:

Pumpkin It Up cookbook by Eliza Cross

 

You’ll even find a recipe for homemade Pumpkin Spice Latte in this book. #PSL!

Pumpkin It Up cookbook by Eliza Cross

 

To enter the drawing to win your own signed copy of Pumpkin It Up!, just answer this question in the Comments section at the bottom of this post:

What do you love best about autumn?

I can’t wait to read your answers. Be sure to include your e-mail address on the form when you post your comment (it won’t show to anyone but me). The giveaway is open to anyone with a shipping address in the U.S. and Canada, and you can enter between now and midnight MST on Friday, October 14.

Hugs and happy October!

The signature for Eliza Cross

P.S. Be sure to check out yesterday’s post featuring the recipe for Pumpkin Caramel Cinnamon Rolls.

The beautiful photos shown in Pumpkin It Up! are by Susan Barnson Hayward for Gibbs Smith.

About Eliza Cross

Eliza Cross is a full-time writer and the author of a dozen books about food and home design. She has been blogging about simplicity and sustainable living since 2006.

Fried Sweet Corn with Bacon

Fried Corn with Bacon | Happy Simple Living blog

Have you been enjoying the summer?

And when I say “enjoying the summer,” what I really mean is, have you been enjoying the foods of summer?

Here in Colorado, the local sweet corn is hitting the farmer’s markets and grocery stores and it’s a race to eat as much of it as we can while it’s at its finest.

This easy recipe is one that I developed for my cookbook 101 Things To Do With Bacon (Gibbs Smith, Publisher), and I think you’ll love the way the sauteed bell pepper and bacon enhance the sweet, tender fresh corn. It’s a great dish to serve at a barbecue or potluck, and it can easily be multiplied for bigger groups.

Southern Fried Sweet Corn with Bacon

Corn and bacon recipe | Happy Simple Living blog

6 ears fresh sweet corn, husked and cleaned
2 tablespoons butter
1/2 large red bell pepper, seeded and diced
6 slices bacon, cooked, drained and crumbled
sea salt and freshly ground black pepper, to taste

In a large bowl, slice the corn off of the cob and scrape each cob into the bowl to release the milk.

Melt the butter over medium-high heat in a large frying pan. Add the bell pepper and cook until softened. Add the corn and cook, stirring occasionally, until tender. Stir in the crumbled bacon, salt, and pepper and cook 1 minute more. Makes 6 servings.

Hugs and enjoy the weekend,

The signature for Eliza Cross

About Eliza Cross

Eliza Cross is a full-time writer and the author of a dozen books about food and home design. She has been blogging about simplicity and sustainable living since 2006.

Win a Signed Copy of 101 Things To Do With Pumpkin

101 Things To Do With Pumpkin cookbook

My newest cookbook has just been released by Gibbs Smith, and I’m so excited to share it with you. 101 Things To Do With Pumpkin is filled with easy recipes featuring one of autumn’s most wonderful treats (did you guess already?) — the pumpkin.

 

Pumpkin patch | Happy Simple Living

This book was so much fun to write and test, and in addition to testing six different pies for the Desserts chapter I enjoyed developing new treats like Pumpkin Caramel Cinnamon Rolls, dinners like Pumpkin Apple Pecan Chicken, and desserts like Decadent Pumpkin Butter Cake

If you’d like to win a signed copy of 101 Things To Do With Pumpkin for yourself or your favorite pumpkin lover, just leave a comment at the end of this post and answer this question:

What’s your favorite way to enjoy pumpkin?

Do you like pumpkin spice lattes or your mom’s just-baked pumpkin pies? Pumpkin risotto or pumpkin cheesecake? Just leave a comment on this post, and you’ll be entered to win one of 2 free copies.

Be sure to include your e-mail address when you post your comment (it won’t show to anyone but me) so I can contact you if you win. The drawing is open to readers in the U.S. and Canada, and the giveaway will end at midnight MST on Monday, October 26.

Hugs and happy autumn!

The signature for Eliza Cross

Thanks to Liz West for the use of her lovely pumpkin patch photo.

 

About Eliza Cross

Eliza Cross is a full-time writer and the author of a dozen books about food and home design. She has been blogging about simplicity and sustainable living since 2006.