Mini Berry Cheesecakes

By flour_arrangements

Ingredients

• 12 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 2 large eggs
• 1 tablespoon grated lemon peel
• 2 teaspoons vanilla extract
• 1 1/2 cups fresh Naturipe blueberries
• 1 cup chopped fresh Naturipe strawberries (1/4-inch pieces)
• 12 foil baking cups
• 12 gingersnap or vanilla wafer cookies
• Berries and fresh mint sprigs, for garnish
• Confectioners' sugar (optional)

Preparation

Step 1

Preheat oven to 350 F.

Place cream cheese and sugar in a mixing bowl; beat until smooth. Add eggs, lemon peel and vanilla; beat until smooth. Stir in berries and set aside.

Place baking cups in a 12-cup muffin pan.

Place a cookie in each baking cup.

Divide berry mixture equally among cups.

Bake for 25-30 minutes, or until set.

Cool to room temperature and then refrigerate until well chilled. Remove from refrigerator 1 hour before serving.

To serve, remove cheesecakes from foil cups and place on a plate. Garnish with additional berries and mint sprigs, and dust with confectioners' sugar if desired. Makes 12 servings.

Tip: These cheesecakes can be made 2 days ahead of serving.