Mini Sopapilla Cheesecakes
- Author: Hilah Johnson
- Yield: 12 1x
- Cinnamon Craquelin:
- 1/4 cup soft butter
- 1/3 cup light brown sugar
- 1/2 cup AP flour
- 1/2 teaspoon cinnamon
- Cheesecakes:
- 12 Ritz crackers
- 2–8 ounce packages cream cheese
- 2 tablespoons corn starch
- 1/2 cup sugar
- 2 eggs
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Garnish, opt: raspberries, more honey
- Cream butter and sugar together until smooth. Mix in flour and cinnamon to make a stiff dough. Plop it onto some wax or parchment paper and roll out to about 1/8″ thick (3 mm). Transfer with paper onto a baking sheet and refrigerate while you make the cheesecakes.
- Set oven to 350ºF and line 12 muffin tins with paper cups and place a Ritz cracker in the bottom of each.
- Beat cream cheese until loosened up. Sift in cornstarch. Mix. Slowly beat in sugar until smooth and fluffy.
- Mix in eggs one at a time, followed by honey and vanilla.
- Pour about 1/4 cup of batter into each muffin tin, filling 3/4 full.
- Cut small circles (about 1″ dia) from the craquelin and place a round on top of each cheesecake.
- Bake for 20 minutes or until slightly risen and barely browned on the edges. Cool 10 minutes in pan.
- Remove to rack and refrigerate until cold.
- Garnish just before serving with a raspberry and a drizzle of honey