Thursday’s Recipe … Mini Fruited Cheesecake Bites
Last weekend I had a family brunch at our house. The girls and I made these mini frozen fruited cheesecakes. The vanilla wafer crusts were supposed to fit neatly inside a mini muffin liner but that wasn’t the case at all. Maybe it had something to do with the Whole Foods brand vanilla wafers I bought as opposed to the vanilla wafer brand.
Anyways, other than being a little buried in a large paper liner, these little bites were a perfect addition to our brunch.
Place 12 vanilla wafers in the bottom of your muffin liners, flat side up
Whisk together 1/2 cup vanilla yogurt ( Seven Stars Maple YUM!), 1/2 cup softened cream cheese, 1 teaspoon lemon juice, 1 teaspoon honey
Plop a spoonful on each wafer
At this point you could top with fruit or put the mini’s straight into the freezer for 1 to 1 1/2 hours then remove and top with fruit. (depending on how cold you want your fruit) Let them sit out about 15-25 minutes before serving–but not longer they need to be a little frozen to stay firm.
We used some very mini chocolate chips on ours too. Any leftovers we popped right back in the freezer for later.
I linked to Seven Stars above. I LOVE this yogurt. If I am not making my own this is what I am eating! Next week I will tell you all about a keifer and yogurt making workshop I attended this week with Warren Taylor of Snowville Creamery—oooh ahhh!! Very exciting stuff!









































