Blogger Tieghan Gerard of Half Baked Harvest turns her family’s favorite holiday dessert into incredibly delicious mini cheesecakes that are perfect for entertaining!
SAVE ON THIS RECIPE!
The cheesecakes can be made and frozen ahead of time. Leave the cheesecakes in their paper baking cups, and wrap well with plastic wrap. Freeze in airtight container. To thaw, let cakes stand in refrigerator about 2 hours or until ready to eat; top as directed.
The cheesecakes can be made and fully assembled (chocolate cream and all) up to a day ahead of time.
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