Berry Cheesecake Crumb Cups

Vera Newman Vera Newman
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To me, a baked good with a cheesecake surprise in the center is the winner by a landslide. These cute little cups, using a good ol’ boxed cake mix as the main ingredient for the crust, will be the one thing you’ll want to bake come Erev Shavuos and you are all “baked-out”!

Yields 16 cups

1h 16
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Wheat, Dairy, Egg

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Arrange 16 baking cups on a metal baking sheet.

  2. In a large mixing bowl, combine cake mix, flour, melted butter, and egg, mixing with a

    fork just until crumbly. Set aside one cup crumbs for topping.

  3. Press one heaping tablespoon of remaining crumbs into each baking cup. Bake for

    10 minutes.

  4. Prepare the berry filling: In a bowl, mash strawberries; combine with raspberry

    preserves.

  5. Prepare the cheesecake filling: In a second bowl, using a hand mixer, combine cream

    cheese, sugar, vanilla, and milk until smooth and creamy.

  6. Spoon berry mixture over partially baked crust. Spread cheesecake mixture over berries. Sprinkle with reserved crumbs. Bake for an additional 25 minutes.

  7. Allow to cool 30 minutes to one hour before serving.

About

Notes:
Store leftovers in the refrigerator in an airtight container.

Try This: Bake in a parchment paper-lined 9x13-inch pan. Follow the same recipe, increasing baking time to 45 minutes and cutting into bars when cool.

Description:
Reproduced from Marblespoon Tried and True by Vera Newman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Buy the book.

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