Mini Cheeter Cheesecakes & Brownie Buttons

I had a tea party for all of the girls in my family last weekend. I contemplated making a cake, but I really didn't want to make anything too filling. These little desserts were perfect and everyone loved them. I also loved them because I was able to reduce the fat so that I didn't feel so guilty about eating them.

Source http://delishfood.wordpress.com

Mini Cheater Cheesecakes

18 vanilla wafers, crushed finely ( I used reduced fat)
2 8 oz packages of cream cheese ( I used light)
3/4 c sugar
1 tsp vanilla extract
zest of one lemon
2 large eggs
3 large strawberries, sliced thinly

Preheat oven to 375 degrees. Line mini muffin tins with liners (fill up any empty tins with a little water). Put a little bit of the crushed wafers in each cup, just enough to form a crust. In a small bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each liner 2/3 full of the cream cheese mixture. Bake until set 15-20 minutes Top each with strawberries or a fruit of your choice.

Brownie Buttons
Note: I doubled this recipe because it didn't make very much. These ingredients are from the original recipe.

Ingredients:
1/4 c plus 2 tbsp flour
pinch of salt
1/2 stick of butter cut into 4 pieces
2.5 oz bittersweet chocolate, coarsely chopped
1/3 c brown sugar, packed
1/2 tsp vanilla extract
1 large egg

For the glaze:
2 oz chocolate, finely chopped
(I also added 1/2 c cinnamon chips)

Directions:
Preheat the oven to 350. Lightly butter a mini muffin pan and place on a baking sheet. Whisk together flour and salt.
Melt butter, chocolate and brown sugar in a medium saucepan over very low heat, stirring frequently. When mixture is smooth, remove from heat and cool for 1-2 minutes. Stir in the egg and the vanilla to the chocolate. When the chocolate mix is well blended add the flour and stir only until incorporated. Batter should be glossy and smooth.
Spoon batter into the muffin pans filling each cup 3/4 full. Put a little water into any empty cups. Bake 14-16 minutes or until the tops spring back when touched. Transfer pans to cooling racks to cool for 3 minutes before carefully releasing.

For the glaze:
Melt the chocolate in the microwave stirring every 30 seconds. One by one, dip the tops of the muffins into the chocolate. Refrigerate 15 minutes until set.