Prep 30 mins
Cook 20 mins
This makes a beautiful presentation. I found this recipe in Southern Living, June 2007.
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 1 (8 ounce) 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 oil cooking spray
- 2⁄3 cup gingersnap crumbs (12 to 16 gingersnaps)
- 3 cups fresh fruit
- fresh mint sprig
- 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.
- 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.
- 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 with mint, if desired.
lovely! great recipe! these werent too terribly dense and had a good cheesecakey flavor! thanks for posting :)
My husband was a happy camper this weekend when he saw a dozen miniature stawberry cheesecakes in the refrigerator. I used regular cream cheese instead of low fat. I also used those miniature graham cracker Keebler crusts (like miniature pies -- I think 2.75") and there was enough filling for 11 of those and I baked them about 15 minutes. I don't like cheesecake so I didn't taste it, but he loves it and has been seen grabbing one out of the refrigerator more often than he should have. He sends his thanks for the recipe.