**tap tap** Is this thing still on?
It’s getting to be my favorite time of the year, so my recently-dormant kitchen is firing up again to test out some holiday treats. I know cheesecake isn’t the most classic Thanksgiving dish, but I think these would be an awesome contribution to any friendsgiving, work pot luck, or family feast.
I’m extra excited to share these because they’re entirely my own creation. Usually I make recipes off the internet, or slightly tweak things other bloggers have done. But this- this is all mine. And it’s good. Really good- the crust is like a soft cookie and the cheesecake is rich but light and fluffy.
- Graham Crackers (2 cups crumbs, which is less than one sleeve)
- 4 tbsp. butter
- sugar (3 tbsp)
- milk (1/2 cup)
- marshmallows (about 3/4 a bag)
- 1 container Cool Whip
- 16 oz. cream cheese (at room temp)
- Chocolate (I used chips, 1 cup pre-melted)
1. Crush up your graham cracker crumbs (2 cups) and melt your butter (4 tbsp). Preheat oven to 375.
2. Combine with 3 tbsp sugar and 2 tbsp water. This should have a damp but not mushy consistency that sticks together when pressed.
3. Line a muffin tin with cupcake liners and put a generous spoonful of the graham cracker mixture into each. I used my fingers to press another liner down into each cup, so that the mixture makes a firm bottom crust.
4. Bake for about 8 minutes.
5. Whip the cream cheese until soft.
6. Combine 30 full-size marshmallows and 1/2 cup milk in a pot on the stove at med-high heat. Stir occasionally until marshmallows are melted into a smooth consistency.
5. Add marshmallows to cream cheese and mix thoroughly.
6. Start melting chocolate (1 cup chips). I recommend doing this on the stove with a double-boiler, but it can also be done in the microwave.
7. Gently fold the entire container of Cool Whip into the cream cheese and marshmallow mixture.
8. When the chocolate is melted, add it to the cheesecake mixture and stir just a few times, creating the marbled effect.
9. Spoon cheesecake mixture into the cups on top of the graham cracker. Refrigerate for at least 4 hours to set. If you want to make sure that they stay perfectly round, leave them in the muffin tin.
Makes: 24 mini cheesecakes