cheesecake tarts with berries

Name: CHEESECAKE TARTS WITH BERRIES
Yield: 12
Ingredients: - vegetable cooking spray; 12 - wonton wrappers - small size; 8 ounce(s) reduced-fat cream cheese; 1/2 teaspoon(s) vanilla extract; 2 teaspoon(s) lemon juice; 1/2 cup(s) sugar or splenda; 2 cup(s) frozen whipped topping, thawed; 1 cup(s) raspberries; 1 cup(s) blueberries

(2 RATINGS)

174 Pinches 2 Photos

Linda Farnsworth

Near Boise, ID

Updated on Aug 6, 2011

I just love wonton wrappers! They are so handy - and these are baked ahead of time, sealed air-tight and good for as long as they need to be. These little sweeties are perfect party food - can be made ahead and assembled as needed - and are best eaten with your fingers!

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yield 12 serving(s)

Ingredients

- vegetable cooking spray
12 - wonton wrappers - small size
8 ounces reduced-fat cream cheese
1/2 teaspoon vanilla extract
2 teaspoons lemon juice
1/2 cup sugar or splenda
2 cups frozen whipped topping, thawed
1 cup raspberries
1 cup blueberries

How To Make cheesecake tarts with berries

Step 1

Preheat oven to 350 degrees. Spray a regular-sized muffin pan with vegetable spray. Place one wonton wrapper in each cup, pressing down gently. Lightly spray wrappers with vegetable spray. Bake for 8-9 minutes or until golden and crispy. Set aside to cool.

Step 2

In a medium bowl beat together the cream cheese, vanilla, lemon juice, and sugar. Fold in whipped topping. Place 1 tablespoon of filling into each tart shell. Scatter berries on top of filling. Dust with powdered sugar, if desired.
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