Quick-and-Easy Fried Mini Cheesecakes

By Booper-2

Ingredients

• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, at room temperature
• 1-2/3 cups granulated sugar, divided
• 2 eggs
• 2 Tbsp. lemon juice
• 1 tsp. pure vanilla extract
• 2 cups vegetable oil, for frying
• 1 Tbsp. ground cinnamon
• 12 small flour tortillas
• 3/4 cup chocolate syrup
• 1-1/2 cups sliced strawberries
• 3/4 cup thawed Cool Whip Whipped Topping

Details

Servings 12
Preparation time 20mins
Cooking time 60mins
Adapted from kraftcanada.com

Preparation

Step 1

HEAT oven to 375ºF.

SPRAY a 12-cup muffin pan lightly with cooking spray.

BEAT cream cheese, 2/3 cup sugar, eggs, lemon juice and vanilla in large bowl with mixer until well blended; spoon into prepared muffin cups. Bake for 20 to 25 min. or until golden brown around edges and set in centres. Remove from oven and let stand 5 min.

HEAT oil in heavy skillet to 350ºF. Meanwhile, combine remaining sugar with cinnamon; set aside.

PLACE 1 cheesecake in the centre of a tortilla. Fold bottom of tortilla up and over cheesecake, and then fold in sides over cheesecake to make a cheesecake bundle. Repeat with remaining cheesecakes and tortillas.

FRY cheesecake bundles, in batches, in hot oil for 1 min. or until tortillas are golden, then turn over and fry 1 min. Remove from oil and place on a paper towel-covered plate; dab off excess oil. While warm, place tortilla bundles, one at a time, in sugar-cinnamon mixture and toss to coat.

SERVE cheesecakes drizzled with chocolate syrup; top with strawberries and whipped topping.