Guess what?  It’s my anniversary today.  Yep, eight years that the Tall Boy has agreed to stay married to me and put up with all of my crazy idiosyncrasies.  Most recently, the fact that nothing that I prepare in the kitchen can be eaten without first being photographed.

He listens to me go on and on about things he cares not one iota about–Facebook, Twitter, Pinterest, Google Analytics, Foodgawker…

He takes out the trash, vacuums, washes all my dirty dishes (!), folds the laundry, and is the best daddy to our little Doodlebug.  And he loves me like crazy.  I’m a lucky gal.

So, I made him cheesecake.

Specifically, two-bite white chocolate cheesecake with a strawberry drizzle.

Have you heard of the blog Spoon Fork Bacon?  Yeah, it’s pretty much the coolest thing evah.  Terri and Jeni’s food styling and photography is simply amazing.  And they make the coolest stuff…like salted caramel and almond thumbprint cookies and boozy bacon jam and holy cow, maybe the coolest thing I’ve ever seen: Rose water glitter cake.

Also?  They have a cookbook (available for pre-order now):

And it’s full of–you guessed it–tiny foods!

Tell me that’s not the coolest thing ever! Perfect for kids, entertaining, parties, and portion control (unless you eat the entire batch of cheesecakes, not that I’d know a thing about that).  I was lucky enough to receive an advance copy of this book, and let me tell you–there’s not a recipe in it that I don’t want to make.

But like I said, I decided to make cheesecake for the Tall Boy.  Other than apple pie, cheesecake is one of the only other desserts he’ll eat (seriously, how did I end up married to someone who doesn’t like dessert!?!?).

Also, these really can be eaten in two bites.  I tested it out, just for you.

Three times.

Two-Bite White Chocolate Cheesecakes from Tiny Food Party
makes 18 mini-cheesecakes
For the Crust:
  • 11/2 cups graham cracker crumbs (about 6 sheets)
  • ¼ cup sugar
  • ¼ cup (1/2 stick butter, melted)
For the Filling:
  • 2 8-ounce blocks cream cheese, softened
  • ⅓ cup sugar
  • 2 eggs
  • 1 egg yolk
  • 1 tablespoon flour
  • 6 ounces white chocolate, melted
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
For the topping:
  • 1 cup fresh fruit of your choice
  • ⅓ cup sugar
  • 2 tablespoons honey
  • 1 teaspoon almond or vanilla extract
  1. Preheat oven to 350. Combine crust ingredients and press about 1 tablespoon into the bottom of mini-muffin tins.
  2. Using a stand mixer, cream together the cream cheese and sugar until smooth. Scrape down the sides of the bowl and add the eggs and egg yolk one at a time, beating well after each addition. Stir in flour, chocolate, vanilla and salt until just combined. Pour filling into the crusts, and bake for 25 minutes (or until centers have set).
  3. Let your cheesecakes cool completely in the pan. Remove from tins and top each with a spoonful of fruit topping.
For the topping:
  1. Combine all ingredients in a small saucepan and cook over medium heat for about 15 minutes, or until berries have released juices. Let cool before serving.

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, Weekend Potluck, and Six Sister’s Stuff!

QuirkBooks provided me with a copy of this cookbook to facilitate my review.  All opinions are my own.