Cranberry Bleu Cheese Appetizers

These mini savory cheesecakes can be served hot or made ahead of time and served cold giving you more time with your guests.

Yield

16 mini cheesecakes

Ingredients

1 Pillsbury® refrigerated pie crust (from a box)
1 (8 ounce) container chive and onion cream cheese spread
1 egg
salt and freshly ground black pepper
1/2 cup crumbled bleu cheese (2 ounces)
1/3 cup whole berry cranberry sauce
1/4 cup coarsely chopped walnuts, if desired

Directions

Preheat oven to 425°F (218°C). Spray 16 mini muffin cups with cooking spray. Unroll pie crust onto work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.

In medium bowl, beat cream cheese spread, salt, pepper and egg with electric mixer on medium speed until smooth. Divide mixture evenly among muffin cups, about 1 teaspoon each. Top each evenly with bleu cheese.

Bake for 11 to 13 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan. Garnish each mini cheesecake with 1/2 teaspoon cranberry sauce and 1 walnut piece.

Estimated Time

Preparation/Total Time: 35 minutes

Additional Information

These mini cheesecakes can be served warm or cold. Store leftovers covered in the refrigerator. If you wish to serve them warm, they can be reheated in the microwave for about 30 seconds at a time until warm.

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