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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 10 |
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Sorry, they don't give the quantity for the pie shell cup. guessing at 24, it may be a lot more. I don't know if this will help any but 16 oz cream cheese will give you 12 regular size tarts (muffin pan size) The pie crusts are tiny pie shell cups in the original recipe. These are mini-cheesecakes. You can add anything you like to the top . chocolate chips, your favorite cereal, fruit. Ingredients:
1/4 cup water |
8 ounces softened cream cheese |
1/2 cup sugar |
1 teaspoon sugar |
1 teaspoon pure vanilla extract |
tiny pie crust |
raspberries |
blueberries |
Directions:
1. Add water, cream cheese, sugar and vanilla to the tall-cup and blend using the cross blade until you achieve a nice, custard-like consistency.
2. Chill the contents for 1 hour, then spoon into the pie shells.
3. Top with berries.
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