Wednesday, January 11, 2012


1 pkg (11-oz) cheesecake (I use JELL-O brand)
12 fresh strawberries, stems attached
1 square melted dark chocolate, if desired

Line 12 muffin cups with paper cupcake liners; set aside.

Prepare the crumb mixture from the cheesecake package according to the package directions; press into the bottom of each paper-lined muffin cup.

Prepare the filling mix from the package as directed.  Spoon filling evenly over the crumb crust.

Refrigerate mini cheesecakes for at least an hour up to several hours.

Wash the strawberries and pat dry with paper towels.  Place one berry atop each of the cakes before serving.  Drizzle with melted chocolate, if desired.

Optional toppings:  No fruit, just apply a chocolate drizzle; other fresh berries, well drained and paper towel dried mandarin orange segments - drizzle with chocolate, if desired.  Dip 1/2 of a large pecan or walnut half into chocolate and lay on top of cheesecake.  Place a spoonful of cherry or other pie filling on top of the cakes.  Let your imagination run wild!
Yield: 12 cheesecakes

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