To me, December is appetizer and dessert month. With all of the holiday parties and goodies given and received, it seems that the majority of my calories come, not from three square meals each day, but from snicks and snacks grabbed here and there all month long.
These little cheesecakes are a product of my own imagination. I am still not completely happy with the crust. They don’t really need one because the filling holds together nicely. I tried crushed corn chips first and that was a complete disaster. The little guys in the picture have a cracker crumb crust. An old fashioned pastry crust would work, but that was more work than I was willing to put forth at the time. Maybe polenta? For gluten free, almond meal is the best substitution, but you could use coconut meal or crushed gf rice crispies.
1. Info for Mexican Mini Cheesecake Appetizers
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Mexican Mini Cheesecake Appetizers
- crust:
- 4 Tbsp melted butter
- filling:
- 1 8 ounce brick cream cheese
- ⅓ cup salsa
- 2 eggs
- 1 tsp oregano
- sliced olives, for garnish
- more salsa, for garnish
3. Directions:
- Place crust ingredients into a food processor.
- Turn on the processor for 30 seconds or until everything is well mixed.
- Spoon crumbs into a mini-muffin pan and press to form a crust.
- Place the filling ingredients into the food processor and blend until smooth.
- Pour or spoon filling on top of the crust.
- Place an olive slice in the center of each.
- Bake 12-15 minutes in a preheated 350 degree oven.
- They will puff up in the oven and then fall a bit as they cool.
- Serve warm or at room temperature.
- Garnish with a dab of salsa or fresh cilantro.
4. Tips and advices:
- To make gluten free, eliminate the crust or use rice crackers.
