2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 Oreo Chocolate Sandwich Cookies
1 Kiwi, peeled, cut into 6 slices
36 blueberries (about 1/2 cup)
12 raspberries or blackberries (about 1/3 cup)
1. Preheat oven to 350 degrees. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
2. Place 1 cookie in bottom of each of 12 medium paper-lined muffin cups. Fill evenly with batter.
3. Bake 20 minutes or until centers are almost set. Cool. Refrigerate 3 hours or overnight. Cut kiwi slices in half. Top each cheesecake with seasonal fruit just before serving.
***NOTE: Instead of the topping they suggest, I usually put chocolate shavings and a few raspberries on each one. But the possibilities for toppings are endless. For example, here is a cute Easter themed topping:
1 comment:
Awesome pictures! Sure makes me want to make it!
Post a Comment