Strawberry Mini Mousse Cheesecakes

  1. Cheesecakes: Beat cream cheese, sugar, flour and vanilla with mixer fitted with paddle attachment on low speed 20 sec.
  2. Scrape bowl and paddle.
  3. Beat on medium speed 2 min.
  4. Add sour cream; mix well.
  5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  6. Use #16 scoop to portion 2-1/4 oz.
  7. batter into each of 26 (2-1/2-inch) panettone paper molds (or into each of 13 molds for trial recipe).
  8. Bake in 300 degrees F convection oven 25 min.
  9. or until centers are set.
  10. Cool completely.
  11. Mousse: Add hot water to gelatin mix; stir until completely dissolved.
  12. Set aside to cool.
  13. Beat cream cheese with mixer fitted with wire whisk attachment on medium speed 2 min., stopping occasionally to scrape bowl and whisk.
  14. Gradually add gelatin, beating well after each addition.
  15. Stir in diced strawberries.
  16. Fold in 1 qt.
  17. whipped topping (or 2 cups whipped topping for trial recipe).
  18. Refrigerate until slightly thickened.
  19. Spoon into pastry bag fitted with plain tip; pipe about 1/4 cup or 1-1/2 oz.
  20. Mousse onto top of each Cheesecake.
  21. Level tops with spatula.
  22. Refrigerate 2 hours or until firm.
  23. For each serving: Top 1 cake with about 2 tsp.
  24. of the remaining whipped topping and 1 strawberry half.

philadelphia original cream cheese, sugar, flour, vanilla, sour cream, eggs, mousse, water, strawberryflavored gelatin, cream cheese, fresh strawberries, whipped topping, fresh strawberries

Taken from www.kraftrecipes.com/recipes/strawberry-mini-mousse-cheesecakes-114487.aspx (may not work)

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