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Easter: Fruit-Topped Mini Cheesecakes

Source of Recipe

From "Complete Cake Mix Magic" by Jill Snider


List of Ingredients

-- Crust --
• 1 package (18.25 ounces) white cake mix
• 1/3 cup butter, melted

-- Filling --
• 1 pound cream cheese, softened
• 3/4 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla

-- Topping --
• 2 cups sour cream
• 1/3 cup granulated sugar
• Fruit pie filling or fresh fruit



Recipe

1. Preheat the oven to 350° F. Grease two 12-cup muffin tins or line with paper cupcake liners.

2. For the crust: In a large mixer bowl, combine cake mix and melted butter. Beat on low speed for 2 minutes, or until crumble mixture is thoroughly blended. Divide mixture evenly in muffin cups. Press down firmly with back of a spoon.

3. For the filling: Beat cream cheese and sugar together on low speed until blended. Add eggs, one at a time, then vanilla, beating until smooth. Spoon into prepared cups, dividing evenly. Bake for 20 to 25 minutes, or until set.

4. For the topping: Combine sour cream and sugar. Spoon over hot baked cheesecakes, spreading to cover tops. Return to oven and bake for 5 minutes longer. Cool completely in pan on a wire rack.

5. To serve, carefully remove paper cups and top cheesecakes with a spoonful of pie filling or a small piece of fruit, such as a mandarin, raspberry, strawberry, or kiwi.

Serves 24