Truth be told, I am not a huge cheesecake fan. But my husband loves it, so for his birthday, my boys and I made these very simple mini cheesecakes. I found this recipe from Philadelphia Cream Cheese on the Kraft recipes website and adapted it for our family’s tastes. The recipe is extremely easy and perfect for young sous chefs.
The original recipe calls for Oreo cookies to act as the crust for the mini cheesecakes. My husband is a huge fan of lemon Oreos, so for his birthday, we went with those instead. And I topped with the berries that my kids love so much!
MINI BERRY CHEESECAKES
This recipe was adapted from Philadelphia Cream Cheese on Kraft Recipes.com. We made these for my husband’s birthday and he loves lemon flavored Oreos, so we used those rather than the traditional chocolate.
Ingredients
- 2 – 8oz. packages PHILADELPHIA Cream Cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 2 eggs
- 12 lemon Oreo cookies (or flavor of your choice)
- fresh fruit for garnish (blueberries, raspberries & strawberries)
Instructions
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Preheat oven to 350°F
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Beat cream cheese, sugar and vanilla with mixer until just blended.
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Add eggs and mix until just blended.
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Place 12 cupcake wrappers into a muffin tin. Place one cookie in the bottom of each wrapper.
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Divide the cream cheese mixture evenly over the cookies in the cupcake wrappers.
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Bake 20 min. Allow cheesecakes to cool. Refrigerate 3 hours.
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Top each mini cheesecake with your choice of berries. Serve and enjoy!
