STRAWBERRY SHORTCAKE-CRUNCH MINI CHEESECAKES
Discover your new summertime favorite with our recipe for Strawberry Shortcake-Crunch Mini Cheesecakes! Crunchy, creamy, and just the right size, these delicious strawberry shortcake-crunch mini cheesecakes are a creamy take on a nostalgic ice cream truck classic.
Provided by My Food and Family
Categories Home
Time 3h35m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Combine 1/3 cup cookie crumbs and strawberries; reserve for later use. Mix remaining cookie crumbs with butter; press onto bottoms of 12 paper-lined muffin pan cups. Bake 8 min.
- Meanwhile, beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Spoon evenly over crusts.
- Bake 22 to 25 min. or until centers of cheesecakes are almost set. Cool completely.
- Refrigerate cheesecakes 2 hrs.
- Top with COOL WHIP and reserved crumb mixture just before serving.
Nutrition Facts : Calories 270, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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