Strawberries and cream cheesecake tarts
Strawberries and cream cheesecake tarts
Ingredients/Components
- sugar - 3/4 c
- eggs - 3 item
- vanilla - 1 tsp
- sour cream
- butter or margarine, melted - 1/4 c
- 8 oz
- Duncan Hines moist deluxe strawberry supreme cake mix - 1 pkg
- fresh strawberries, rinsed, drained and halved* - 12 item
How to make strawberries and cream cheesecake tarts:
Filling:2 pkg. (8 oz. each) cream cheese, softened3 eggs3/4 c. sugar1 tsp. vanilla Topping:1 1/2 c. sour cream1/4 c. sugar12 fresh strawberries, rinsed, drained and halved* *Canned pie filling (your choice) may be substituted.Preheat oven to 350°. Place 2 1/2 inch foil liners in 24 muffin cups.
Make Crust: Combine cake mix and butter. Beat at low speed for 1 minute. Divide evenly into cups, do not press.
Make Filling: Combine cream cheese, eggs, sugar and vanilla in medium bowl. Beat at medium speed until smooth. Spoon evenly into muffin cups and bake at 350° for 20 minutes or until set.
Make Topping: Combine sour cream and 1/4 cup sugar in small bowl. Spoon evenly over cheese cakes. Return to oven for 5 minutes. Cool completely. Garnish with fruit. Can be made ahead, store in refrigerator. Allow to stand at room temperature before serving.
Recipe categories: Cheesecake, Desserts, < 30 mins.
Rating:
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graham cracker crumbs, sugar, pkg, flaked coconut, margarine or butter, plus 1 tbsp, envelopes unflavored gelatin, philadelphia cream cheese, cream cheese, softened
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