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. Directions 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.
0 Comments
Leave a Reply. |
Nikkie BendrossI am simply Blessed to be a blessing Archives
August 2019
Categories |