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Dairy
Easy
1 Hour
Diets 
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
1 (13.25-ounce) box yellow cake mix
1/4 cup Glicks All-Purpose Flour
1/2 cup (1 stick) unsalted butter, melted
1 large egg
10 strawberries or 1 and 1/4 cups frozen strawberries, defrosted
1/4 cup raspberry preserves
1 (8-ounce) block cream cheese, at room temperature
1/2 cup granulated sugar
2 teaspoons Gefen Pure Vanilla Extract
1 tablespoon milk
Preheat oven to 350 degrees Fahrenheit. Arrange 16 baking cups on a metal baking sheet.
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.
Press one heaping tablespoon of remaining crumbs into each baking cup. Bake for 10 minutes.
Prepare the berry filling: In a bowl, mash strawberries; combine with raspberry preserves.
Prepare the cheesecake filling: In a second bowl, using a hand mixer, combine cream cheese, sugar, vanilla, and milk until smooth and creamy.
Spoon berry mixture over partially baked crust. Spread cheesecake mixture over berries. Sprinkle with reserved crumbs. Bake for an additional 25 minutes.
Allow to cool 30 minutes to one hour before serving.
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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