Chai Mini Cheesecakes

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PREP TIME: 20

BAKE TIME: 22 MIN

TOTAL TIME: 42 MIN

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The tastiest dessert to make all through out the Fall.

Ingredients

The Crust

• 1 Cup Graham Cookie Crumbs
• 4 Tbsp Unsalted Melted Butter
• 2 Tbsp Brown Sugar

Chai Mix

• 1 Tsp Cinnamon
• 1 Tsp All Spice
• 3/4 Tsp Groung Ginger
• 1/2 Tsp Cardamon
• 1/4 Tsp Nutmeg

Cheesecake Filling

• 14oz Room Temp Cream Cheese
• 2/3 Cup Sugar
• 1/3 Cup Siggi's Vanilla Yogurt
• 2 1/2 Tbsp Heavy Whipping Cream
• 2 Large Eggs
• 1 1/2 Tsp Chai Mix
• 1 1/2 Tsp Vanilla

Instructions

Make sure all ingredients for the cheesecake are room temp so everything comes together nicely.

1. Preheat oven to 300F and prepare a cupcake pan with baking cups.
2. On a bowl add sugar and graham cracker crumbs and mix until combined. Add butter and mix until combined.
3. Spread evenly between all 12 cups and press down until is it even. Cover with parchment paper and refrigerate while you make the cheesecake filling.
4. In a mixing bowl using a stand mixer or hand mixer on med-high speed beat cream cheese, sugar and spices for 3-4 minutes until combined and smooth.
5. Add eggs one at a time mixing in slow speed until the eggs are mostly combined then beat on med-high until combined.
6. In a small bowl add the yogurt, heavy whipping cream and vanilla. Mix it and add it to the cream cheese filling on med-high speed until combined.
7. Remove the crust from the refrigerator and evenly divide the batter between the cupcake cups filling each until the top.
8. Bake for 20-23 minutes until just slightly jiggly in the center.
9. Allow to cool completely and then cover in plastic wrap and refrigerate for atleast 4-6 hours.
10. Once the cupcakes are set remove carefully from the pan. I like to use a sharp icing spatula reaching in one corner and pushing up gently from the bottom. If it gives you a little trouble when the spatula is on the bottom and you have a grip on the bottom give it a gentle twist to the sides then push up!
11. Top the cheesecakes with caramel sauce and whipped cream. I have recipes for both on my website but I used stonewall kitchen's caramel sauce and truwhip as the whipped topping!
12. Drizzle a little bit of cinnamon and enjoy!

TIPS

1. You can keep these refrigerated for 5 days and take out your desired amount.
2. Share your pics with me on social media! #sweetmelibakery