2 (ea) 8 ounce packages of cream cheese
2 (ea) eggs
1⁄2 cup of raw sugar
1 tablespoon of vanilla extract
1 cup of rice cereal
The zest of 1 large lemon
½ cup of light sour cream
Whipped topping as desired
1 cup of blueberries and strawberries for garnish.
Preheat oven to 375 degrees. In a separate bowl combine crushed cereal, sugar , butter. Mix well and press firmly into muffin cups. Use a spoon to level off.
In a medium bowl, mix cream cheese, sugar, vanilla extract, and lemon zest on medium speed until smooth. Add eggs, one at a time then mix until creamy.
Fill each muffin cup to 3/4 full.
Bake 15 to 17 minutes or until the center is set and also insert a toothpick making sure that it comes out clean.
Allow the Cheesecake Mini’s to cool completely. Refrigerate at least 4 hours (preferably overnight).
Top with fresh sliced blueberries, strawberries and whipped topping.
Bake for about 20-25 minutes. Insert a toothpick to check center of quiche. If it comes out clean quiche are ready, if not cook for additional 5 minutes. Plate them up ,garnish with parsley and Enjoy*