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Cherry & Peach Mini Cheesecakes
Ingredients:
One 2 ounce package frozen mini phylloshells (15)4 ounces cream cheese, softened2 tablespoons sugar1 egg1 teaspoon lemon juice Vanilla Peach Preserve & Topping
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Directions:
Thaw frozen shells 10 minutes. Place on an un-greased baking sheet. Pre-heat oven to 325 degrees. Prepare filling by beating together cream cheese and sugar. Blend in egg and lemon juice until smooth. Fill shells with a rounded teaspoonful of the cream cheese mixture. Bake for 10 to 12 minutes. Let cool about 10 minutes. Top each with a generous teaspoonful of Vanilla Peach Preserve and Dessert Topping. Chill well before serving. Yields 15 cheesecake cups.
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