Now that Kenya is 3 1/2 years old, he’s extremely aware that desserts exist. Between birthday parties, the bakery counter at our local supermarket and just in the course of everyday life, sweet treats seem to be everywhere Kenya looks — and he loves them! I try and avoid buying cake, cookies, candy or ice cream at the grocery. Nor do I bribe my kids with these food (although, sometimes I would like to!). One of my food heroes, Michael Pollan, says in his recent book “Food Rules”, that food manufacturers have made sweets so cheap and readily available that we consume them constantly, whereas if we only ate treats as much as we were willing to prepare them, we’d eat them far less. I couldn’t agree more with Mr. Pollan, plus I find it a lot more fun to bake with the kids because the cooking is usually as much fun as eating the final product!
These Mini Phyllo Cheesecakes are so simple to prepare and much more healthy than most of the sugar laden cheesecakes you can buy at the store. They’re light, beautiful, and tiny, which makes them perfect for little kids’ hands AND mouths. The best part, though, is instilling in your little one the joy of satisfying his or her sweet cravings by making their desserts themselves, rather than just tearing into a box, bag or container of goodies that has heavens only knows what in it.
Mini Phyllo Cheesecakes
- Preheat oven to 350 degrees.
- Using a hand mixer, beat the cream cheese in a bowl on medium speed until creamy, about 2-3 minutes.
- Add the egg, sour cream, vanilla and agave or honey and continue to beat until combined.
- Place the mini phyllo cups on a baking sheet and pour about 1 tbsp of the mixture into the cups.
- Bake for 16-18 minutes or until set.
- After the cheesecakes have cooled to room temperature, chill in the refrigerator for 30 minutes.
- Serve plain or topped with a raspberry.