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Name: Mini cheese cake no bake
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 48
Cuisine: not set
Ingredients: 1 8 oz Cream cheese Softened; 2 tablespoons Fresh lemon juice; 1 teaspoon Vanilla; 1 14oz can Sweetened Condensed Milk; 48 small Baked shells Croustades; 1 pint Fresh raspberries

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INGREDIENTS

1 8 oz Cream cheese ; Softened
2 tablespoons Fresh lemon juice
1 teaspoon Vanilla
1 14oz can Sweetened Condensed Milk
48 small Baked shells Croustades
1 pint Fresh raspberries

Servings

INSTRUCTIONS

8 ounces package of cream cheese, softened

2 tablespoons lemon juice

1 teaspoon vanilla

14 ounces can, sweetened condensed milk (not evaporated milk)

48 small baked shells (croustades)

In a small mixing bowl, beat the cream cheese and lemon juice until smooth.

Add the vanilla and sweetened condensed milk to the cream cheese mixture, beating 45 to 60 seconds to mix all ingredients until smooth.

Spoon this filling mixture into the small baked pastry shells, approximately 1 tablespoon or less per shell.

Garnish with fresh berries such as blueberries, raspberries, or blackberries. Some larger fruits, such as strawberries or kiwi, can be sliced into smaller pieces.

Refrigerate 1 hour, until mixture thickens.

This recipe makes approximately 3 cups of filling.

OPTIONS:

If a lighter flavored cheesecake is desired, eliminate the lemon juice and replace the sweetened condensed milk with 8 ounces of whipped topping.

Other fillings can be substituted for the cheesecake filling, such as frozen yogurt, ice cream, or sorbet. If frozen fillings are to be served, fill the pastry shells with the filling desired and freeze until ready to serve. Garnish with fruit just before serving.

NOTES

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Mini cheese cake no bake

1 8 oz Cream cheese Softened
2 tablespoons Fresh lemon juice
1 teaspoon Vanilla
1 14oz can Sweetened Condensed Milk
48 small Baked shells Croustades
1 pint Fresh raspberries

8 ounces package of cream cheese, softened
2 tablespoons lemon juice
1 teaspoon vanilla
14 ounces can, sweetened condensed milk (not evaporated milk)
48 small baked shells (croustades)

In a small mixing bowl, beat the cream cheese and lemon juice until smooth.
Add the vanilla and sweetened condensed milk to the cream cheese mixture, beating 45 to 60 seconds to mix all ingredients until smooth.
Spoon this filling mixture into the small baked pastry shells, approximately 1 tablespoon or less per shell.
Garnish with fresh berries such as blueberries, raspberries, or blackberries. Some larger fruits, such as strawberries or kiwi, can be sliced into smaller pieces.
Refrigerate 1 hour, until mixture thickens.
This recipe makes approximately 3 cups of filling.
OPTIONS:
If a lighter flavored cheesecake is desired, eliminate the lemon juice and replace the sweetened condensed milk with 8 ounces of whipped topping.
Other fillings can be substituted for the cheesecake filling, such as frozen yogurt, ice cream, or sorbet. If frozen fillings are to be served, fill the pastry shells with the filling desired and freeze until ready to serve. Garnish with fruit just before serving.

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Nutrition

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Serving Size: 1 Serving (48g)
Recipe Makes: 48 Servings

Calories: 221
Calories from Fat: 221 (100%)

Amt Per Serving		% DV

	Total Fat 101.2g	135 %
	Saturated Fat 6.7g	34 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 4.6mg		1 %
Sodium 176.3mg		6 %
Potassium 51.8mg		1 %
Total Carbohydrate 24.8g		7 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 22.5g
Protein 4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 221

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