These one bite sweet treats from Chef Kyla Eaglesham are sure to be a hit at your next potluck or shower. Garnish with extra fresh raspberries or mandarin slices for an even prettier presentation.
Makes 24 mini cheesecakes
1 package cream cheese
1/2 cup sugar
1/3 cup sour cream
1/3 cup heavy cream
1 tablespoons all-purpose flour
1 teaspoon vanilla extract
24 wafer cookies or oreo cookies
1/3 cup Raspberry Puree
or 24 mandarin orange slices for garnish
Fresh raspberries and mandarin orange slices for garnish (optional)
Preheat oven to 300F with a pan of water on the bottom rack.
Line two mini muffin tins with paper liners. Place cookie in each one.
In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add egg.
Add 1 ½ tablespoons of batter to each tin (you can use a piping bag or cut the tip off a freezer bag).
Add desired garnish to each cheesecake: swirl in fruit puree or add mandarin orange segments.
Bake in preheated oven for 25 minutes. Filling will be soft. Turn oven off and open door slightly. Let rest for 10 minutes. (This prevents cracking.)
Refrigerate until serving.
Garnish with additional fresh raspberries, raspberry puree, or mandarin orange slices if desired.
2 cups frozen or fresh raspberries
1 tablespoon sugar, or to taste
1 teaspoon lemon juice, or to taste
If using frozen raspberries, thaw slightly. Blend all ingredients in a food processor until smooth.