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Mini Cheesecake Trio

Categories: Cakes, Pies & Tarts

Submitted by:

These bite-size cheesecakes are perfect for appetizers or dessert samplers. Garnish with raspberries or other berries in season.

 

Ingredients

  • 1/2 c. whipped topping
  • 1 c. Royal Cheesecake (Vanilla)
  • 1 c. Royal Cheesecake (Chocolate)
  • 1 pie crust (Rolled Thin)
  • 1/3 c. raspberries (Jam)
  • 1 oz. milk (Chocolate)
  • 2 c. milk
  • 36 filo tartlet Shells (Thawed)
  • 36 raspberries
  • 1/2 c. caramel
  • 36 butter (Tatlet Shells)

Instructions

"Cut 36 (2 1/2-inch) rounds from pie crust. Fit into mini muffin cups. Bake at 450°F for 6 to 8 minutes or until golden brown. Cool.

In small mixer bowl, beat vanilla cheesecake mix and 1 cup of the milk with wire whisk for 30 seconds; scrape sides of bowl. Beat on medium speed 2 minutes. Set aside.

In another bowl, beat chocolate cheesecake mix and remaining 1 cup milk with wire whisk for 30 seconds; scrape sides of bowl. Beat on medium speed 2 minutes. Set aside.

Fill each pie crust shell with 1/2 teaspoon raspberry jam. Top with 2 measuring teaspoons vanilla mixture. Top each with raspberry.

Fill each filo tart shell with 1/2 teaspoon caramel sauce. Top with 2 measuring teaspoons chocolate mixture. Top each with small dollop of whipped cream and a drizzle of caramel.

Fill each butter tartlet shell with 1 teaspoon vanilla and 1 teaspoon chocolate mixture. Swirl with toothpick for marbled effect. Top with grated chocolate.

Serve one of each tartlet on a dessert plate.

Makes 36 servings

TIP: You can make single serve tarts by spooning filling into tart-size crumb crusts, pie crusts or butter tart shells.

TIP: Use all of one type of tartlet shell if you prefer."