These mini strawberry cheesecakes are easy to make (the simple ingredients will surprise you!) and they disappear fast. Everyone of all ages loves these. They are so cute being mini cheesecakes; just asking to be picked up and put on your plate.
Don’t let the cuteness fool you. The texture of these is phenomenal! The cheesecake is creamy and smooth with a buttery crust and the fresh strawberry topping cuts the sweetness and makes every bite irresistible.
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“Strawberries are stuffed with a cream cheese filling for a cute two-bite dessert. Can be prepared the night before, but not much earlier than that as the berries may become soggy.”
Wow! Delicious and a nice spin on chocolate covered strawberries! Not only is this cute and creative, but if you love the taste of cheesecake without all the effort (and without all the calories), then this little dessert is for you! It’s got cheesecake, strawberries, and chocolate – what more could you ask for in two bites? I made this for my husband for Valentine’s day and they were a big hit especially when accompanied by a glass of champagne! Thanks Alex for a great recipe!
Tip: An egg carton works great for propping up the strawberries for quick fill. Great recipe… the combination of ingredients speak for themselves as a delish combo! Just made them for a BBQ tomorrow and I’m anticipating great reviews!
I wanted to do it faster so I used a ziplock-style bag and cut the hole too big. Start over. What a mess I made and I’d do this mess all over again. There really are not enough left on the plate to share. Okay, one or two for DH…provided he gets home early…! Strawberries, cream cheese and chocolate? Pure TNT!! And I was going to put the berries into a salad…Silly me!
2 8oz pkgs of cream cheese (softened to Room Temp)
•3/4 cup of Sugar
•3 (large) eggs
•1 tsp Vanilla Extract
•1 tbsp lemon juice (freshly squeezed, if you can!)
•Dash or 2 of lemon zest (optional)
•Mini Nilla Wafers (REGULAR! none of that LowFat shit..)
•1 can pie filling of your choice (Strawberry is always a winner).
Fill a mini cupcake pan with mini liners and put your mini wafers in with the mounded side up•Put all your ingredients together: cream cheese, sugar, extract of your choice, eggs, lemon juice and the lemon zest, if you chose to use it.•Cream everything together with an electric mixer until silky smooth — no lumps!!
•Fill your cupcake liners to about 3/4 full, as you would normal cupcakes .. these will puff up and then die down with a dip in the middle, so don’t be afraid if you accidentally overfill it. (I did a little over 3/4 full and they turned out just fine.)
•Bake @ 350 degrees for about 18-20 min.
• Allow them to cool before you fill them … I stuck mine in the fridge for a bit to let them set.
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