July 11, 2012

Mini Fruit Cheesecakes

I haven't done any baking in awhile--and to be honest I haven't done much of anything in awhile. Working out and bumming around pretty much make up my days lately. But, today is a new day!

This recipe is one of my favorite desserts my mom makes and bonus...they're super simple! 

These were originally going to be a treat for the 4th of July but didn't make the final cut. So, bringing to you now, Mini Fruit Cheesecakes. I'm using blueberries and strawberries, but cherries are great too!

Yields 25-30 cupcakes. First combine 3, 8oz packages of cream cheese, 1 cup of sugar, and 5 eggs. Beat until smooth. Fill cupcake liners ¾ full with mixture. Bake at 350༠ for 20-25 minutes.

Cool for 5 minutes. Upon taking them out of the oven, the cakes will sink creating a depression in the middle.

While cakes are cooling, mix 1 cup sour cream, ¼ cup sugar, and 1 tsp vanilla. Next spoon mixture into the depression of each cupcake. {it may not seem like much, but a dollop will do ya!}

Here comes the fun part! Top each cake with a small spoonful of pie filling (your choice!) You can buy it in a can at any grocery store. Then bake an additional 5 minutes at 350༠. This is to set the filling so its not so gooey.

This last part is optional, but since I had some fresh berries on hand, I went ahead and used them as a garnish on these sweet petite cakes. 

For the best taste, refrigerate and serve them chilled.
And there you have it, Mini Fruit Cheesecakes! It's a little late for this red, white, and blue treat to make the 4th of July table, but they would be a great addition to any summer bbq! 

ENJOY! happy Smileys 

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