Alright, I know I said I was going to post this last week, but then I got suuuuper busy with an audit at work, and then came down with the worst flu I’ve had in years. So I’m sorry I’m so late, but I promise this one’s worth waiting for. I adapted this recipe from The Minimalist Baker (who has so many awesome gluten free and vegan recipes!) and added a few ingredients to give the cheesecake a flavor more similar to the cheesecakes of my childhood.
I made these for Christmas Eve this year and they were a total hit. A word of caution though – these babies are RICH. I could barely finish one, which is why it’s so perfect to make these mini cakes. They are the perfect serving size, and you can keep them in the freezer until you’re ready to eat one! I’m planning to make these again for Valentines Day, but in these heart-shaped molds, because they’re fricken adorable. Enjoy! 🙂