- 20
Ingredients
- 1 package fudge stripes cookies
- 2 packages cream cheese (8 oz each), softened
- 1/2 cup sugar
- 1 tsp vanilla
- 2 eggs
- 1 tbsp honey
- berries & other fresh fruit
- cupcake liners
Preparation
Step 1
Start by placing one cookie in each cupcake liner BEFORE putting them into the cupcake tin. Once all cookies are in the liners, put them in a cupcake tin to hold in place.
In a large mixing bowl, combine cream cheese, vanilla and sugar and stir 3 minutes until fluffy. Add in the eggs, one at a time, just until mixed in.
Spoon the mixture on top of the cookies, about 3/4 full. Bake your cheesecakes at 350° for 20 minutes. Let them cool. Refrigerate your cheesecakes for 2 hours.
Mash up some of your fresh berries and stir together with the honey over medium heat on the stove just until warm and the berries start to liquify. Spoon a small portion of your topping on the cheesecake and top with your other fresh fruits. Refrigerate any leftovers.