Berry Topped Cheesecake Bites

Desserts

Ingredients

24 servings

Crust

Filling

Cooking Directions

Heat oven to 300˚. Spray 9-inch springform pan with non-stick cooking spray. In medium bowl combine all crust ingredients and blend well. Press firmly onto bottom of prepared springform pan. In large mixing bowl, beat cream cheese and sugar at low speed until just smooth, about 30 seconds. Scrape bowl. Add lemon juice, vanilla and one egg; beat at low speed until egg is blended. Scrape bowl. Add remaining eggs, one at a time, beating only until just blended, scraping the bowl after each addition.

Pour filling into pan over crust. Bake 1 hour and 15 minutes to I hour and 20 minutes until firm except for the very center. Cool completely on wire rack. Cover; refrigerate at least 4 hours. Serve with sliced fresh strawberries and strawberry glaze or canned fruit filling

Heat oven to 375˚.  Line mini muffin pan with paper liners or spray cups with nonstick cooking spray.  Stir together all crust ingredients until well mixed.  Spoon a generous teaspoon of crust mixture into 24 paper liner; press firmly. Meanwhile, combine cream cheese and 1/2 cup sugar in medium bowl. Beat together, scrapping bowl often, until mixture is smooth.  Add Better’n Eggs® and almond extract; mix until smooth. Spoon cheesecake mixture equally into each cup. Bake 15 to 17 minutes or until puffed and set. Cool 1/2 hour at room temperature. Top with fresh fruit; dust with powdered sugar. Refrigerate until ready to serve.

* Tip:  Place 3 whole graham crackers in resealable plastic bag.  Using rolling pin, roll until crackers are fine crumbs.

**Tip:  Substitute 1 whole egg