Holidays and baking go together. In my world, you just can’t have one without the other. I was actually preparing all of the food for Thanksgiving, when it suddenly hit me that tiny Red Velvet Cheesecakes would be absolutely scrumptious for the holidays. So, even though red didn’t go with the Thanksgiving theme, I had to try it. I loved them so much I ended up serving them—and much to my delight, my guests didn’t seem to care that they were not traditional Thanksgiving fare—they were loving them and choosing them right along with the pumpkin, pecan and apple pies. I can honestly tell you that I will be making these again and again throughout the holidays. They are that cute—and that easy!
Cheesecake sounds very special—and they are special to eat and serve, but they are easy to make. Yes, they are made in the Babycakes Cupcake Maker and that makes them quick and perfectly sized– just two yummy bites, so there is no reason for guilt when you enjoy them.
A little know fact is that cheesecake freezes beautifully. You could actually make these now, seal them tightly in a freezer container and freeze them for the busy evenings and events just ahead. Freeze them before you add the white chocolate glaze. Thaw by placing in the refrigerator for about 8 to 12 hours, and glaze before serving.
I love serving these tiny treats—and they would be gorgeous on any holiday buffet table. You might even borrow a trendy trick from area restaurants and serve a dessert trio, including these little cheesecakes, a cupcake and the pecan pies Roxanne shared last week—fantastic! (At least we think so—please let us know if you serve these alone, or as a trio. We would love to hear from you.) [Read more…]