Sweet corn cheescake mini cups

These are sweet corn cheesecakes mini cups. I bet you have never tasted sweet corn in a cheesecake, well, it is delicious. I pair it with cinnamon and vanilla to get a cute little creamy cheesecake bite full of corn field's aroma.

  It sounds interesting and yummy isn't it? Sweet corn ice cream is a popular treat in the Mexican's states of the east's coast. Try it, you will love it. 

 I really recommend to be adventurous in your cooking. It is the most rewarding way to enjoy cooking and eating as well. Be fearless, the worst thing that can happen is that you do not like it and move on to another recipe.  This is a tested recipe, believe me, you will not be disappointed, in the contrary, it will be a delicious and yummy surprise. Have fun cooking.
Here is a video for help!!!!

• Prep time: 20 minutes
• Cook time: 20 minutes
• Total time: 40 minutes
• Servings: 24

• 8oz ounce(s) of philadelphia cream cheese 1/3 less fat(one package)
• the kernels from corn cobs or frozen corn kernels, about 2 cups
• 1/3 cup(s) of organic low fat vanilla yogurt, drain the excess of water
• 1/4 cup(s) of sweet condense milk or 1/4 or white granulated sugar
• 1 tbsp. of flour
• 1 whole egg
• 1/4 tsp. of of cinnamon
• 1 tsp. of vanilla
• 12 ounce(s) of of almond crisps or your favorite pie crust recipe
• 1 tbsp. of melted butter

Steps

1. Pre-heat your oven at 325F, grab you sweet corn cobs and remove the kernels, place the kernels into the blender and make a pure, strain the sweet corn pure into a light soup, set it aside.
2. In a bowl mix the cream cheese, yogurt, sweet condense milk, flour after all is incorporated add the egg, cinnamon and vanilla.
3. Fold together the sweet corn soup and cream cheese mixture, set it aside.
4. Crumble the almond crisps or graham crackers and combine with the melted butter.
5. Get ready the mini muffin tin with some mini muffin cups, put a tsp. cookie crumble and butter mixture into the bottom of each mini muffin tin and press to get it compact.
6. Pour the sweet corn cheesecake mixture into each mini muffin cups, bake at 325F for 15 min.
7. Remove the mini sweet corn cheesecakes from the muffin tin an put them in the freezer for 15 min. Enjoy them cold.