Mini-Strawberry Cheesecakes
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Yield
12 servingsPrep
20 minCook
40 minReady
5 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
powdered sugar
|
|
| ⅔ | cup |
butter
|
|
| 16 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 10 | ounces |
strawberries
thawed and undrained, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
powdered sugar
|
|
| 158 | ml |
butter
|
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 289 | ml/g |
strawberries
thawed and undrained, sliced |
|
Directions
Preheat oven to 350℉ (180℃). Mix flour and sugar.
Cut in butter until mix ture resembles fine crumbs.
Press firmly and evenly in bottom of ungreased rectangular pan, 13 x 9 x 2 inches.
Bake 15 minutes.
Beat cream cheese in medium bowl until smooth and fluffy.
Beat in granulated sugar and eggs.
Stir in strawberries (undrained).
Spread cream cheese mixture over baked layer.
Bake 20 to 25 minutes or just until center is set.
Cool completely. Cover loosely and refrigerate about 4 hours or until firm.
Cut into about 2 x 1½ inch bars.
Garnish with sliced strawberries, if desired.
