Raspberry Cheesecake BitesOle & Shaina Olmanson
Forget the chips and salsa, the pans of brownies and rice crispy bars, and take your get-together to a completely different level with these mini cheesecake bites. Tiny treats pack a punch of creaminess under the raspberry topper.
They are the perfect ending to a Valentine’s Day dinner or a Golden Globe or Academy Award Show party. If roses or a night at the Oscars aren’t your thing, consider bringing these out for game day with the guys. Certain to be a favorite whether you’re serving them up to your sweetie, your forever girlfriends or your husband’s pig-skin-loving buds.
Make some ahead of time and freeze for the perfect treat whenever you need it. Just pop them out of the freezer 4 hours before you’re ready to serve and you have a dessert ready to go.
Raspberry Cheesecake Bites
8 ounces cream cheese, softened
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup sour cream
2 tablespoons milk
1/2 teaspoon vanilla
30-40 mini phyllo shells
1/4 cup raspberry jam
fresh raspberries for garnish
Preheat oven to 325 degrees F. Beat together cream cheese, sugar and cornstarch until smooth. Add in the egg, sour cream, milk and vanilla and beat until completely mixed and smooth.
Line the phyllo shells up on a baking sheet. Place 1/4 teaspoon of jam in the bottom of each shell. Top with cream cheese mixture until the cups are 3/4 of the way full.
Bake at 325 degrees F for 15-18 minutes until centers are just set. Turn off oven and allow to cool in oven. Refrigerate until ready to serve. Garnish with fresh raspberries and serve.
Makes 30-40 mini cheesecakes.