Mini-strawberry cheesecakes

Yield: 36 Servings

Measure Ingredient
2 cups Flour
½ cup Powdered sugar
⅔ cup Butter
16 ounces Cream cheese; softened
½ cup Granulated sugar
2 \N Eggs
10 ounces Frozen strawberries; thawed and undrained
\N \N Fresh strawberries; cleaned & sliced

1. Preheat oven to 350 degrees. Mix flour and sugar. 2. Cut in butter until mixture resembles fine crumbs. 3. Press firmly and evenly in bottom of ungreased rectangular pan, 13 x 9 x 2 inches. 4. Bake 15 minutes. 5. Beat cream cheese in medium bowl until smooth and fluffy. 6. Beat in granulated sugar and eggs. 7. Stir in strawberries (undrained). 8. Spread cream cheese mixture over baked layer. 9. Bake 20 to 25 minutes or just until center is set. 10. Cool completely. Cover loosely and refrigerate about 4 hours or until firm. 11. Cut into about 2 x 1½ inch bars. Garnish with sliced strawberries, if desired.

Recipe by: Gold Medal Flour products Posted to recipelu-digest Volume 01 Number 587 by RecipeLu <recipelu@...> on Jan 23, 1998

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