Mini Strawberry Heart Cheesecakes
Introduction
These mini strawberry cheesecakes are irresistible. Make them in silicone heart-shaped liners to up the ""cute"" factor!
Ingredients
1/2 cup graham cracker crumbs
1/2 cup plus 1 T sugar, divided
2 T butter or margarine, melted
12 ounces reduced-fat cream cheese, softened
1/2 tsp. vanilla
1 egg plus 1 egg white
1/2 cup strawberry all-fruit preserves
strawberries and mint leaves for garnish
1/2 cup plus 1 T sugar, divided
2 T butter or margarine, melted
12 ounces reduced-fat cream cheese, softened
1/2 tsp. vanilla
1 egg plus 1 egg white
1/2 cup strawberry all-fruit preserves
strawberries and mint leaves for garnish
Directions
Mix graham crackers, 1 tablespoon sugar and the butter until blended. Press into 12 heart-shaped silicone ovenproof molds.
With a mixer, beat cream cheese, remaining sugar and vanilla. Add the egg and egg white.
Spoon onto crusts.
Bake at 350 for 25-30 minutes, until the centers are almost set.
Cool completely and then spread the strawberry jam on top.
Freeze for at least two hours before unmolding. Allow to thaw in the fridge until ready to serve.
Garnish with strawberries and mint.
Serving Size: 12 cheesecakes
With a mixer, beat cream cheese, remaining sugar and vanilla. Add the egg and egg white.
Spoon onto crusts.
Bake at 350 for 25-30 minutes, until the centers are almost set.
Cool completely and then spread the strawberry jam on top.
Freeze for at least two hours before unmolding. Allow to thaw in the fridge until ready to serve.
Garnish with strawberries and mint.
Serving Size: 12 cheesecakes
Number of Servings: 12