A Holiday Favorite: Mini Cheesecake Bites

| 12/16/2010 3:26:09 PM

n.heraud2You can check out the Lemon Verbena Lady at her blog http://lemonverbenalady.blogspot.com.

The Herbal Husband's favorite dessert is cheesecake—good old New York-style cheesecake. So when I was recently leafing through stacks of recipe clippings, I was excited to find a recipe for miniature, herb-infused cheesecakes. They make a terrific appetizer or snack during the holidays. 

Mini chive and parsley cheesecakes make great appetizers and snacks.
Photo by Nancy Heraud

Mini Herb Cheesecakes 

These easy-to-make cheesecakes were pulled from a column, Marilyn's Favorites, published on December 8, 1988 and written by Marilyn McDevitt Rubin. It's about time I made them! I think either cracker was fine. The Herbal Husband and I both liked the Melba Snacks the best, especially since the roasted garlic added a extra layer of flavor. Hopefully, you can have fun making these over the holidays. MAKES 12 SERVINGS

• 12 pumpernickel crackers (I could not find pumpernickel crackers; I used Ritz crackers or Old Town Melba Snacks-Roasted Garlic Flavor.)
• Two (8-ounce) packages cream cheese, softened (Light is OK.)
• 2 tablespoons flour
• 1 egg
• 1/2 cup sour cream (Light is OK.)
• 2 tablespoons chives
• 1 tablespoon chopped parsley
• 1/8 teaspoon salt
• Dash of pepper
• Red and green pepper strips, chopped chives, chopped parsley, for garnish

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