Mini Chocolate-Bottom Berry Cheesecake
- 2 pkg. (8 oz. each) reduced-fat Cream Cheese, softened
- ½ cup sugar
- ½ tsp. vanilla
- 2 tsp lemon juice
- 2 eggs
- 16 Chocolate Sandwich Cookies
- Assorted fresh berries
- 16 muffin cups
- Heat oven to 375°F.
- Place one chocolate sandwich cookie on the bottom of each of 16 paper-lined muffin cups.
- Beat cream cheese, sugar, vanilla, and lemon juice with hand mixer until well blended.
- Add eggs; mix just until blended.
- Pour cheesecake mixture on top of cookies; liners should be about ¾ full.
- Bake 15 minutes or until centers are almost set. Let cool.
- Refrigerate cheesecakes for at least 2 hours.
- Top with berries and whipped cream, if desired.
Recipe by Food Fun Family at https://foodfunfamily.com/mini-berry-cheesecakes/
3.2.2124