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Mini Cheesecakes with Goat Cheese & Sun Dried Tomato

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • Makes about 6 dozen cheesecakes
  • 1 package 12 oz refrigerated crescent dinner rolls
  • 1/2 pound goat cheese softened
  • 1/4 pound 4 oz. cream cheese softened
  • 4 eggs
  • 1/4 cup finely chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white peppers
  • 1/2 cup oil packed sun-dried tomatoes well drained and finely chopped

Details

Servings 6
Adapted from farmgirlcitygirl.com

Preparation

Step 1

Preheat oven to 350 degrees. Break each biscuit apart horizontally into 3 or 4 pieces. Press each piece into bottom and up sides of mini muffin pan cavities. Bake 3-5 minutes or until lightly browned. Cool slightly.

Meanwhile, in food processor or with electric mixer, combine goat cheese, cream cheese, eggs, basil, salt, pepper and 1/4 cup tomatoes until smooth and well blended. Spoon into cooled biscuit cups; top with remaining tomatoes. Bake 10-12 minutes or until set.

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