A Buffalo Wild Wings just opened in our little town and to say it has been the “buzz” around town would be quite the understatement. Sure, they make decent hot wings and have some fun wing sauces, but they’re over-priced (I think) and should be praised more for their fun environment than their food. Bar food is pretty basic and it certainly isn’t the best bar food around.
Anyway, we decided to meet up with our friends and their kiddos at the new BWW’s yesterday at 4pm for the Illinois vs. Purdue basketball game. We waited about 30 minutes for a table, Illinois lost, I spilled my beer all over the table, and our food came to the table about 30 minutes before our friends’. It was still a good time and we ran into several people we knew.
When we got home, Mr. Prevention headed out with a friend and I put the baby to bed. I was craving something sweet like crazy and was thankful to have one last Mini Cherry Cheesecake hanging out in the fridge. My sweet tooth doesn’t surface all that often, but when it does…it’s hard to resist the urge to grab whatever sweet is handy. To have something handy that isn’t all that sinful is a beautiful thing…especially when they’re cute and portion controlled.
The first time I made these was at my diabetes cooking club last month when we did a class in honor of sweets and Valentine’s Day. They were very well-liked and when my parents visited last week, I knew they would enjoy them with me. Incredibly easy to make and easy to adapt to include your favorite cheesecake flavors – chocolate, caramel, apple…the sky is the limit!
- 12 vanilla wafers
- 2 (8 oz) blocks ⅓ reduced fat cream cheese, softened
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup no sugar added cherry pie filling
- 12 muffin/cupcake liners
- Preheat oven to 350 degrees F. Place 1 wafer in bottom of each of 12 paper-lined muffin pan cups; set aside.
- In a medium bowl, beat cream cheese and sugar with electric mixer on medium speed until light and fluffy. Add eggs and vanilla and beat until just until blended. Spoon evenly into prepared muffin cups, filling each cup ⅔ full.
- Bake cheesecakes for 30 minutes. Turn off oven; open oven door slightly. Let stand in oven 30 minutes. Remove from oven; cool completely. Top with pie filling. Refrigerate at least 1 hour before serving.
Weekly Menu: March 8th – 12th
- Sunday: lobster tails with baked potatoes
- Monday: Linguine with Meyer Lemon Cream and Chives
- Tuesday: Greek Omelets with hash browns
- Wednesday: Rainbow Vegetable Noodle Stir-Fry
- Thursday: Baked Chicken Fajitas