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Fruit-Topped Mini Chessecakes
The Perfect Make-Ahead Dessert! |
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1 pkg. white cake mix
1/3 cup butter, melted
1 lb. cream chesse, softened
3/4 cup white sugar
3 eggs
1 tsp. vanilla extract
2 cups sour cream
1/3 cup white sugar
Fruit pie filling or fresh fruit (I recommend blueberries)
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CRUST:
Combine cake mix and melted butter. Beat on low speed for 2 minutes. Divide mixture evenly in 24 muffin cups lined with large paper cups. Press down firmly with back of spoon.
FILLING:
Beat cream cheese and 3/4 cup sugar together on low speed until blended. Add eggs, one at a time, then vanilla, beating until smooth. Spoon into prepared cups, dividing evenly. Bake 20 to 25 minutes at 350 degrees F.
TOPPING:
Combine sour cream and 1/3 cup sugar. Spoon over hot baked cheesecakes, spreading to cover tops. Return to oven and bake 5 minutes longer. Cool completely in pan on a wire rack.
To serve, carefully remove paper cups and top of cheesecakes with a spoonful of pie filling or a small piece of fruit. Store in fridge.
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Preparation Time: |
Serves: 24 |
| Recipe Origin: United States |
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Submitted by: |
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Britney
Louisiana
United States |
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| This recipe has been viewed 5432 times. |
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