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Mini Cheesecakes with Berries and Fruit
From Petite Sweets, by Beatrice Ojakangas

A vanilla wafer is the ready-made bottom crust of these little cheesecakes.


24 vanilla wafers
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1 tablespoon all-purpose flour
1 to 2 tablespoons light rum, liqueur, or apple juice
1 teaspoon pure vanilla extract
2 large eggs, at room temperature

For the Fruit Topping:

Fresh raspberries, blueberries, strawberries, peach slices, or cherries
1/2 cup sugar
2 tablespoons water


Preheat the oven to 325F (160C). Lightly spray a mini cheesecake pan with cooking spray or line a standard muffin pan with foil liners or double paper liners. Place a vanilla wafer into each pan or cup.

In a large bowl, with a hand mixer, beat the cream cheese, sugar, flour, rum, and vanilla until well blended. Beat in the eggs until light and fluffy. Divide mixture between the muffin cups. Bake 20 to 25 minutes or until cheesecakes feel firm in the center. Do not overbake. Remove from pan when cool. Chill.

As cheesecakes chill, prepare and clean the berries or fruits. Put sugar and water into a small saucepan and bring to a boil. Stir until sugar is dissolved. Cool until warm.

Just before serving, top with your choice of berries or fruit and drizzle with the warm light syrup.

Yield: Makes 24

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