Mini Cheesecakes with Fruit Toppings


I know I’m late with this, but these adorable little cheesecakes make for a great 4th of July dessert! I know they were a hit with the group I was with to celebrate. I was lucky enough to spend the 4th on a boat in the Chesapeake Bay all day.  It was perfect!  

What wasn’t so perfect was the sunburn I got because I forgot to reapply sunscreen to my face :/  On the plus side, I found a great new homemade remedy for sunburns.  My fiancĂ© thinks I’m crazy when I google homemade cures for various afflictions.  He calls it “witchcraft”! Lol. I tell him I don’t care what he calls it when it works better than any store bought stuff that costs an arm and a leg.  I think he even has to agree with the homemade remedy I came across this time, which is black tea!  It worked so well.  Here is a link to the info if you happen to get a sunburn this summer.  I only wish I had tried it sooner because it brought instant relief to my burning face and my sunburn had turned to a tan by the next day. 

Ok, enough about my “witchcraft” 🙂  These cute little mini cheesecakes make a perfect treat to bring with you to any barbecue or party this summer.  The original recipe found here actually called for cherry pie filling to put on the cheesecake, but I just used some strawberries and blueberries I had.  I even made a cute little American flag out of them! Regardless of what fruit you want to put on top, these Mini Cheesecakes make for a quick, easy and delicious dessert.  

Ingredients:
– 2 8-oz. packages of low-fat cream cheese, softened to room temperature
– 3/4 cup sugar
– 2 eggs
– 1 tsp vanilla
– 1 tsp lemon juice
– dash of lemon zest
– Mini Nilla Wafers (regular kind, not the non-fat kind)
– fruit of your choice for topping

Directions:
1. Preheat oven to 350 degrees and line a mini cupcake tin with liners.
2. Cream together cream cheese, sugar, eggs, vanilla, lemon juice and lemon zest with an electric mixer.
3. Place one Mini Nilla Wafer, rounded side up, in each muffin tin.
4. Scoop cheesecake mixture into each tin until 3/4 full.
5. Bake for 20 minutes, then place in refrigerator until chilled.  Repeat until all cheesecake batter is used up.
6. Place toppings on each mini cheesecakes and refrigerate until ready to be served.
Enjoy 🙂
*Note:  I put a small amount of strawberry preserves on my cheesecakes before placing the fruit on them, in order to keep the fruit in place. 
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