• 3 Ratings

Fall desserts have gone mini thanks to this recipe. Don't be fooled, these adorable mini cheesecakes pack big flavor.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 375°F. Line eight 2-1/2-inch muffin cups with foil or paper bake cups, or lightly coat with nonstick cooking spray; set aside.

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  • For crust, in a small bowl stir together oats, the 1/4 cup chopped walnuts, the 1/4 cup brown sugar, and the 3 tablespoons melted butter. Spoon about 2 rounded tablespoons of oat mixture into each prepared muffin cup. Using the bottom of a narrow glass, press down lightly. Bake about 8 minutes or until light brown. Cool slightly on a wire rack. Reduce oven temperature to 325°F.

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  • For filling, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add egg; beat just until combined. Stir in the 1/2 cup blue cheese and the sour cream.

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  • Spoon 1 well-rounded tablespoon of filling into each muffin cup. Bake about 20 minutes or until slightly puffed and set. Cool about 30 minutes. Remove from muffin cups. Place on a tray, cover, and chill for 2 to 24 hours. Let stand at room temperature for 30 minutes before serving.

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  • For toffee pears, in a large skillet melt the 2 tablespoons butter over medium heat. Add the 1/2 cup brown sugar and the cream. Cook and stir until bubbly; add pears. Cook about 5 minutes or until pears are tender, stirring occasionally. Remove from heat; stir in vanilla. Cool slightly.

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  • To serve, remove foil or paper liners from cheesecakes. Place cheesecakes in eight dessert dishes. Spoon pear mixture around cheesecakes. Sprinkle with the 1/4 cup toasted walnuts and additional blue cheese. If desired, garnish with orange peel curls.

Nutrition Facts

454 calories; 28 g total fat; 15 g saturated fat; 5 g polyunsaturated fat; 7 g monounsaturated fat; 90 mg cholesterol; 257 mg sodium. 339 mg potassium; 45 g carbohydrates; 5 g fiber; 29 g sugar; 9 g protein; 777 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 121 mg calcium; 2 mg iron;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0