I always like Memorial Day weekend. Not only is it the unofficial kickoff to summer, but it’s a time to celebrate outside with family and friends. This often means having impromptu gatherings or having to make something quickly to bring to a barbecue and these mini cheesecakes are the perfect dessert. They are quick and easy, portable, and you can top them with any of your favorite fruits.
8 ounces of cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1 package graham cracker mini pie crusts (package of 6)*
Pie filling or fresh fruit
(This recipe can easily be doubled)
Preheat over to 350 degrees.
In a mixing bowl, beat the cream cheese, sugar, vanilla & almond and egg until smooth. Pour into mini crusts (just about to the top). Bake for 20 minutes until set, then chill for 3 hours. Top with your favorite fruits and enjoy!
*If you need something even more bite size, substitute mini Phyllo pastry shells for the graham cracker crusts and cut the baking time to about 10-12 minutes.
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