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Source: Campbell's Recipes
Tagged With: 18 pieces
Mini Puff Cheesecakes
Sometimes, big desserts are just too much...so we've created these easy-to-make, individually-sized cheesecakes with a puff pastry crust.  Now everyone can enjoy this luscious dessert.
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Serves: 18 pieces
Prep Time: 20 minutes
Cook Time: 10 minutes
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1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg, beaten
3/4 cup cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup thawed frozen Whipped topping
36 fresh raspberries or semi-sweet chocolate pieces




Heat the oven to 375°F. 

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into an 18x9-inch rectangle.  Cut into 18 (3-inch) squares.  Press the pastry squares into 18 muffin-pan cups.  Brush the edges of the pastries with the egg.  Prick the centers of the pastries with a fork.

Bake for 10 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to make an indentation.  Let the pastries cool in the pans on wire racks for 5 minutes.  Remove the pastry cups from the pans and let cool completely on wire racks.

Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth.  Beat in the confectioners' sugar and vanilla extract.  Fold in the whipped topping.

Spoon about 1 tablespoon cream cheese mixture into each pastry cup.  Refrigerate for 10 minutes or until the filling is firm.  Top each pastry with 2 raspberries.  Sprinkle with additional confectioners' sugar, if desired.






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