Back on Track & Mini Cherry Cheesecakes

by Joanne on December 21, 2010

Not really back on track.  I’m back on “treadmill”.  But my miles are back on track.  Monday was a good run, a bit sluggish to start but it ended up well. One of my few outside runs in the past 3 weeks without any tears.  Monday= 10 miles with a leg workout of 25 minutes in between miles 6.85 (on the treadmill) and 3.15(outside). 

Tuesday, another good treadmill run for 50 minutes followed by weights then another run with Shane for 3.8 miles.   The roads were clear which allowed me to run without a change of gait.  Total = 9.5 miles.  Total goal miles this week is 40.  Since Christmas is on Saturday (as well as Dad’s birthday) Gift with a bow Birthday cake   I’m giving myself some breathing room.  If I make 40, great, if not, there’s always next week. But wait! Next week is New Years! Martini glass   Ok. So there’s the FOLLOWING week.  Eye rolling smile   

MINI CHERRY CHEESECAKES

This recipe found at Sparkpeople reminded me of a terrific recipe I wanted to try from “Pegasus Legend What’s Cookin’ Italian Style” by Claudia.  I embarked on my  mission to make “melt in your mouth” mini cheese cake bites with only a slight adjustment to the Sparkpeople recipe.  I STILL have to try that wonderful recipe from Claudia.

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Makes 30 mini cupcake bites.

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  • 30 mini Gingersnap cookies (you can use vanilla wafer cookies if you don’t like ginger or any other crisp cookie)
  • 16 oz 1/3 the Fat Cream Cheese – room temperature
  • 4 oz Regular Cream Cheese – room temperature
  • 1/2 cup granulated sugar
  • 1/4 tsp lemon extract
  • 1/4 tsp vanilla extract
  • 2 whole, large eggs
  • cherry pie filling to top

Preheat the oven to 350 F.  Line regular or mini muffin tins with mini cupcake liners.

Place a cookie in each cupcake liner.

In a bowl, beat the cream cheese until smooth.  Add the sugar and beat for another minute.

Add the extracts and beat another minute. 

Add the eggs, one at a time, incorporating each one completely before adding the next. 

Spoon filling into the cups  (about 1 TBS per cup) and bake for 18 minutes or until centers are set.

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Cool.  Refrigerate for 2 hours. 

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Top with pie filling and ENJOY!  

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Can you imagine the moist, creamy cheese cake?

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That delicious little ginger snap surprise at the bottom?

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You can freeze these for 2 weeks but wrap them well.   Cheesecake is my favorite! (sorry – I lie. I have too many favorites  Embarrassed smile   )

What’s your favorite dessert? 

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6 Comments

  • At 2010.12.21 07:31, Heather said:

    Great job on the run! I really need to get back into the swing of things, too. I haven’t run since Vegas!
    Favorite dessert? Cake and ice cream. Hands down. 🙂

    • At 2010.12.21 09:50, Stephanie said:

      These are adorable and quite festive looking. Perfect little bites!

      • At 2010.12.21 10:43, Joanne said:

        What a gorgeous site you have. Love all the goodies!

        • At 2010.12.21 09:51, FoodFitnessFreshair said:

          Those are adorable! I always love portion control desserts. I bet a strawberry topping would be delish as well.

          • At 2010.12.21 11:10, Amanda @ bakingwithoutabox said:

            These are so cute. I love mini desserts. Of course I end up gobbling twice as many. But still. Love ’em.
            Great job on the treadmill! I’ve noticed my 7+ mile nights on the elliptical are sooooo boring. Haven’t even made it back to the treadmill yet. And no-tears, no-freeze runs are always better. Lol.

            • At 2010.12.22 02:16, Monet said:

              Gingersnaps, cherries and cream cheese…yes, these look like the most delectable and adorable Christmas treats I’ve seen all day. Thanks for sharing another great post with me. As much as I like cheesecake, my favorite dessert would have to be apple pie. I hope you are having a week of family, friends and love!

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