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Cheesecake Cupcakes with Fresh Fruit

Kraft Memeber Recipe
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Makes: 15 cupcakes Total Time: 3 hr
Category: Desserts Sub Category: Cheesecakes

what you need
  • Batter:
  • 2 blocks cream cheese (reg. or low fat king)
  • 2 eggs
  • 1/2+ cup sugar (to taste)
  • 1 tsp.+ vanilla extract (to taste)
  • 1 tsp.+ lemon (to taste)
  • 15 Tin foil type cupcake liners
  • 15 vanilla wafers (reg. or low fat kind)
  • 7 Tbsp. apricot jam
  • Toppings: garnish with fresh fruit such as blueberries, strawberries, kiwi, shaved chocolate, chocolate chips. Make sure to make them all different as some people don't like everything
make it
Combine batter ingredients and beat with electric mixer until blended and smooth (no lumps).

Line up the foil cupcake holders on a baking sheet. Drop one vanilla wafer in each cupcake holder. This acts as the bottom crust. Fill cupcakes about 3/4 full with batter.

Bake 25 minutes at 325 degrees F. Remove from oven and let cool on cookie sheet. Microwave or warm apricot jam in a bowl. Brush each cupcake with the jam and place your fresh fruit or topping of choice. The apricot jam acts as a glue to hold the topping in place.

When completed, refrigerate for at least 2 hours before serving.
This is a beautiful dessert and looks like a professional made them and SO easy! I took these to a dinner party and didn't want to leave a dish behind. So I took a regular shirt size gift box and put the top in the bottom to double it. I lined the inside and outside in tin foil and arranged the cupcakes and covered the top with tin foil. When they opened the box, they asked me where I bought them! Needless to say, it was a hit and everyone asked me for the recipe. The kids even enjoyed them.

You can also make this dessert a day ahead if needed.
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