I had more cherry cheesecake batter than I needed when I made the Chocolate Cherry Cheesecake, so I decided to make individual cheesecakes in a muffin tin. Turns out, Trader Joe’s Cookie Thins are the perfect size for a “crust” because they fit right in the bottom of the tin. I popped two Trader Joe’s meyer lemon cookie thins in each muffin cup and then filled the cups with cheesecake batter.
I must have overfilled the cups, because they puffed up nice and lovely (if cracked) over the tops of the cups. (Baked 35 minutes at 325 degrees.) I pulled them out of the oven to cool, and when I checked back later they’d fallen.
When I removed them from the pan, I had these fun little bowls. Filled with berries and whipped cream, they are a festive dessert.
Of course, now that I want to recreate these for a party, I probably won’t be able to. But I’ll still try.