Mini Cheesecakes Crawling with Kiwi Flavor

A cookie-crumb crust is topped with smooth, creamy cheesecake made with fresh cream cheese, sugar, vanilla and — Vodka! A creepy, crawly kiwi reduction spiked with Tito's Vodka, spills over these bite-sized cheesecake minis, making them a perfect Halloween treat.

AmountMakes 24 mini cheesecakes.

Ingredients & Tools
Instructions

Ingredients

10 chocolate cream sandwich cookies, crushed finely
2 tablespoons butter, melted
12 ounces (1-1/2 packages) cream cheese, softened
1/2 cup + 2 tablespoons granulated sugar, divided
1 egg
3 tablespoons Tito's Vodka, divided
1 teaspoon Pure Vanilla Extract, 4 Oz.
2 teaspoons cornstarch
3 ripe kiwi fruit, peeled and pureed

Tools
Mini Muffin Pans
10 x 16 Non-Stick Cooling Rack
large bowl
small bowl
Electric mixer
Scoop-it Measuring Cups
Scoop-it Measuring Spoons
Small saucepan

Instructions

Click to mark complete

Preheat oven to 325°F. Prepare mini muffin pans with vegetable pan spray.
In small bowl, stir cookie crumbs and butter until well combined. Press about 1 teaspoon crumbs into bottom of mini muffin cavities. Bake 7-8 minutes or until fragrant. Cool completely.
In large bowl, beat cream cheese until smooth. Gradually add 1/2 cup sugar, beating until well combined. Add egg, 1 tablespoon vodka and vanilla; beat until well combined. Fill mini muffin cavities about 3/4 full with cheesecake batter.
Bake 16-18 minutes or until centers of cheesecakes are set. Cool in pan on cooling grid 15 minutes. Carefully run a knife around edges of cheesecakes. Remove from pan; cool completely on grid.
In small saucepan, whisk together cornstarch and remaining 2 tablespoons vodka until smooth. Add remaining 2 tablespoons sugar and pureed kiwi, stirring to combine. Cook over medium heat until mixture boils. Remove from heat; cool completely. Top cooled cheesecakes with kiwi sauce. Refrigerate until ready to serve.