Mini cheese cakes
I line muffin tins with muffin cups. Make the base out of oreo crumbs or graham cracker crumbs and butter, press into the muffin cup. Then add 3 tbsp. of the cheesecake mixture, bake at 350 for 55 min. cool in the fridge for 1 hour.
Once cooled I add a blueberry fruit filling on top (either the ED Smith pie filling you buy in the store or homemade) then dollop a couple scoops of fresh whipping cream on top.(not the stuff from the cans) . I slowly peel the muffin cup off the cheesecake, put on a plate that has been sprinkled with icing sugar, place 3 fresh blueberries in a cluster around the cheesecake and serve. Try it! It’s more work, but they are cute little mini morsels that look great.
For variation you could also use cut up fresh strawberries or fresh raspberries on top of the cheesecake, top with whipping cream. For garnish drizzle the plate with melted chocolate, and place the mini cheese cake in the middle.