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.
cost per recipe: $5.68
The price is determined by the national average.
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
cup cream cheese, softened
tablespoons confectioners' sugar
teaspoon vanilla extract
cup thawed frozen whipped topping
fresh raspberriesor 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 tartlet shells 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 tartlet shells. Refrigerate for 10 minutes or until the filling is firm. Top each pastry with 2 raspberries. Sprinkle with additional confectioners' sugar, if desired.