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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 (8-oz.) package 1/3-less-fat cream cheese, softened |
1 (8-oz.) package fat-free cream cheese, softened |
3/4 cup sugar |
2 tablespoons all-purpose flour |
2 large eggs |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
vegetable cooking spray |
2/3 cup gingersnap crumbs (12 to 16 gingersnaps) |
3 cups assorted fresh fruit |
garnish: fresh mint sprigs |
Directions:
1. Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well. Add eggs, 1 at a time, beating until blended after each addition. Stir in extracts.
2. Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans. (Let excess crumbs remain, evenly covering bottom of each tart pan.) Place tart pans on a baking sheet. Divide cheesecake batter evenly between tart pans.
3. Bake at 350° for 18 to 20 minutes or until set. Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.) Divide fruit evenly, and arrange decoratively over each cheesecake. Garnish, if desired.
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