No-Bake Cheesecake Mini-Desserts Recipe

rate this recipe Rate this recipe

Mini, one-bite cheesecakes that are big on flavor, providing the rich taste and texture of the traditional larger version.

No-Bake Cheesecake Mini-Desserts (+)

Directions

Beat the cream cheese and lemon juice in a small mixing bowl, until smooth. Add vanilla and sweetened condensed milk to the cream cheese mixture, beating 45 to 60 seconds to mix all ingredients until smooth.

Spoon this filling mixture into the small baked pastry shells, approximately 1 tablespoon or less per shell.

Garnish with fresh a fresh berry such as blueberries, raspberries or blackberries. Some larger fruits like strawberries or kiwi can be sliced into smaller pieces.

Refrigerate 1 hour until mixture thickens.

Recipe makes approximately 3 cups of filling. Optionals:

If a lighter flavored cheesecake is desired, eliminate the lemon juice and replace the sweetened condensed milk with 8 ounces of whipped topping.

Other fillings can be substituted for cheesecake such as frozen yogurt, ice cream, or sorbet. If frozen fillings are to be served, fill the pastry shells with filling desired and freeze until ready to serve. Garnish with fruit just before serving.

Container: Small baked pastry shell

Prep Time: 20 minutes

Serving Size: 1 tablespoon

Ingredients

-		8 ounces package of cream cheese, softened
-		14 ounces can, sweetened condensed milk (not evaporated milk)
-		2 tablespoons lemon juice
-		1 teaspoon vanilla
-		48 small baked shells (croustades)