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Recipe by Mirel Freylich

Mini Cheesecakes with Velvet Berry Sauce

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Dairy Dairy
Easy Easy
14 Servings
Allergens
1 Hour, 20 Minutes
Diets

Although these cheesecakes are fabulous on their own, the sauce adds a beautiful touch along with delicious fruity flavor.   Yields: 14 mini cheesecakes

Ingredients

Crumbs

  • 1/4 teaspoon baking soda

  • 1/2 stick margarine

Cheese Layer

  • 1 and 1/2 cups cream cheese

  • 1 and 1/2 cups sour cream

  • 1 cup sugar

  • 2 eggs

Velvet Berry Sauce

  • 1 cup frozen strawberries, defrosted

  • 2 tablespoons frozen blueberries, defrosted

  • 3 tablespoons orange juice

  • 1 tablespoon sugar

Directions

Prepare the Mini Cheesecakes

1.

Preheat oven to 225 degrees Fahrenheit. Grease 14 medium muffin cups.

2.

Place cornflakes in a resealable bag and crush well by hand. Pour into a medium mixing bowl.

3.

Add flour, brown sugar, and baking soda and mix.

4.

Melt margarine and stir into crumb mixture.

5.

Press crumbs into muffin cups.

6.

In a large mixing bowl, combine cheese layer ingredients and stir until well combined. Pour over crumbs.

7.

Place on the bottom rack of the oven and bake for 50 minutes. Allow to cool in the oven.

Prepare Velvet Berry Sauce

1.

In a medium mixing bowl, blend sauce ingredients with an immersion blender. Pour over cooled cheesecakes and allow to set in the fridge for one hour.

About

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(732) 901-5746

Mini Cheesecakes with Velvet Berry Sauce

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