Mini Chai Cheesecakes
Baked Brie with Fig, Pistachio, and Walnut
Spiced Cranberry Paloma
Herby Mushroom Croissant Stuffing
Whole Roasted Cauliflower with a Trio of Sauces
Recipe from Sweet Fix Baker.
**I couldn't find Kefir at my grocery store so I bought a vanilla Chobani Complete to use a substitution and didn't add more vanilla. No idea if it was a perfect swap but it worked.
Preheat the oven to 325 and line a cupcake tin with paper liners for as many cheesecakes as you plan to make.
In a food processor, mix all of your crust ingredients, until fine crumbs form. Add melted butter and mix until crumbs resemble wet sand. Measure the crumbs with a tablespoon measure, scoop the crust mixture into cupcake liners, then use the back of a spoon to compact it.
In a medium bowl combine the sugar and spices. Beat the neufchatel, sugar/spice, and vanilla (if using) with an electric mixer on medium speed for 1 1/2 minutes. Add the Kefir or yogurt and mix until just combined. Add eggs, one by one, beating after each addition, then add flour and mix. Top each crust evenly with batter.
Bake for 20-22 minutes or until the edges are set. Then turn off the oven and leave it propped open with the cheesecakes inside for 20 minutes before moving to a cooling rack. Refrigerate overnight (or for at least six hours) before serving.
Top with cinnamon whipped cream -- using an electric mixer, combine all ingredients until the cream has formed stiff peaks.