Description

These Mini Shrimp Cheesecakes make a lovely hors d’oeuvre or lunch or tea bite. Old Bay spice and rich cream cheese complement the shrimp perfectly. This recipe can be made as a larger single cheesecake in a 9″ springform pan and can also be made with crab meat.

Ingredients

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2 8oz packages of Cream Cheese, softened
3 Eggs
1/4 cup Sour Cream
1 tsp Lemon Juice
2 tsp Grated Onion
1/2 tsp Old Bay Seasoning
1 Drop Tabasco
1/8 tsp Black Pepper
1 lb Bay Shrimp

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Instructions

Put the cream cheese, sour cream and eggs in the bowl of a stand mixer. Mix until light and fluffy.
Add the lemon juice, grated onion, Old Bay seasoning, Tabasco and black pepper. Mix until evenly combined.
Chop the shrimp into small pieces and fold into the batter. If you are making one 9″ cheesecake you can leave the shrimp whole.
Grease a mini muffin tin thoroughly. Fill the cups full with the batter.
Bake at 325 degrees for 35 minutes. Regular muffin size cakes will cook for 45 minutes and a 9″ cheesecake 50 minutes. Insert a toothpick into the center of the cakes. If it comes out clean they are done. If it comes out with wet batter you need to cook them longer.
Let cool on a cooling rack. Run a knife around the edges and gently lift them out.
Serve warm, room temperature or cold.

Notes

This recipe can be made in regular size muffin tins or in a 9″ springform pan without adjusting the ingredients.

This recipe can be made with crab meat instead of shrimp.