It seems that most people I talk to these days are absolutely shocked that it’s the holiday season. I’m glad it’s not just me! I am utterly flabbergasted that it’s the 11th of December. I feel like I’m stuck back in October somewhere, with oodles of time to prepare for Christmas.
Usually I get really into the holidays. I get my shopping done early in December (or sometimes in November!) I have my wrapping done weeks in advance, I make cute little label tags and wrap things preciously in twine. I’ll set up my tree December 1st, listen to Christmas tunes while baking treats to give away as gifts. I usually spend a generous 4 weeks pre-Christmas just enjoying the season.
Not this year. This year, I’m behind on my shopping. I’m busy at work, and my holiday party has been postponed until January due to business trips and everyone being away. My tree was set up, but almost begrudgingly, like, do I have to? Is it really that time, already? I don’t know what it is about 2015, but I’m just not feelin’ it.
Maybe it’s all this rain (like, copious amounts of rain) we’re getting. Maybe it’s the fact that we had an oddly nice October, so summer felt longer than normal. It’s like we skipped fall and jumped straight into Christmas.
I don’t want to sound like a Scrooge. I’m not – I really do love the holidays. All it takes is a good Wham Christmas song to get me dreaming of sugar plums and stockings. I just feel like there hasn’t been enough TIME to appreciate it. Christmas is 13 days away!
Luckily, Finn and I have a special holiday baking day/puppy date planned for today, so that should whip me in the mood in no time.
So, to get a head start on today’s baking festivities, I’ll keep today’s post short. These Mini Raspberry Ferrero Rocher Cheesecakes are a great little dessert to serve at your holiday party! They serve wonderfully; they’re a single serving of cheesecake, but without the awkward need to hold a plate and a fork. Grab and go, eat with your hands. Sometimes those are the best.
I made these cheesecakes in muffin tins, which makes for a great presentation. The cheesecake itself is rich and creamy, and filled with chunks of Ferrero Rocher and a swirl of raspberry jam. Top with a piece of the hazelnut chocolate and a fresh raspberry for a delicious looking treat.
These can be made in advance, then chilled in the fridge until ready to serve. Simply add a dollop of whipped cream and the topping, and you’re set! They can also be frozen, for a quick, last minute dessert. Simply make the as directed, then after chilling, wrap each cheesecake tightly in plastic wrap, then store in an airtight container in the freezer. Let thaw at room temperature, then add your toppings just before serving.
One note of warning: when you take these little cakes out of the oven, they will be puffy and slightly cracked. Don’t worry! As they chill, they will sink back down and form an almost cup shape, perfect for adding the toppings (which also hide the cracks).
Easy, no-fuss, delicious.
|Mini Raspberry Ferrero Rocher Cheesecakes|| || |
- ¾ cup graham cracker crumbs (about 6 whole crackers)
- 1½ Tbsp granulated sugar
- 3 Tbsp butter, melted
- Two 8oz packages cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- ¼ cup sour cream, room temperature
- 6 Ferrero Rocher chocolates, smashed into small pieces
- ¼ cup raspberry jam
- Whipped cream
- Ferrero Rocher chocolates, halved
- Preheat oven to 325°F and place the rack in the centre position. Line a muffin tray with 12 liners; set aside.
- To make the crust: In a small bowl, combine the graham cracker crumbs, sugar and butter. Divide the mixture evenly among the muffin liners. Use the back of a spoon to firmly press the graham cracker mixture into the bottom of the liners to form the crust; set aside.
- To make the filling: In a large mixing bowl, beat cream cheese until smooth, 1-2 minutes. Add the sugar and vanilla. Mix on a medium-low speed until thoroughly combined, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Add the sour cream and mix until smooth. Stir in Ferrero Rocher pieces.
- Using a large spoon or ice cream scoop, divide the batter evenly into the muffin tins. Place about a teaspoon of raspberry jam in each muffin cup, then use a knife to swirl the jam in the cheesecake batter. This should create a pretty marbled effect.
- Bake for 20-25 minutes or until centres are almost set. Don't be alarmed if the cheesecakes rise a bit, they will sink back down when cooled. Remove from the oven to cool completely. Chill the cheesecakes in the muffin tin for at least 2 hours.
- Remove mini cheesecakes from their liners and top with halved Ferrero Rocher chocolates and raspberries. Keep refrigerated until ready to serve.