Friday, June 7, 2013

Mini Strawberry Cheesecake Cream Pies

This dessert is part cheesecake and part mouse, but all delicious!  Our strawberry picking at Wegmeyer Farms in Hamilton, Virginia was a great success and I have been making all kinds of yummy treats for my family.  I am sad that the season is coming to an end.  Fresh picked strawberries have become a new family favorite!

  • About a Cup of Strawberries (enough to make 1/2 cup puree) plus a couple to cut up for garnish
  • 8 oz Block of Cream Cheese (I used 1/3 les fat, just don't use fat free)
  • 1/2 Cup Heavy Whipping Cream
  • 1/3 Cup plus 2 Tablespoons Powdered Sugar
  • 1 teaspoon Vanilla
  • 6 Mini Graham Cracker Pie Crusts (or one large one)
Place about a cup of strawberries into a small food processor and pulse until no large chunks remain, but don't make it completely pureed.  Pour into measuring cup to make sure you have a 1/2 cup.  Set aside.
In medium size bowl, combine cream cheese, vanilla, and 1/3 cup powdered sugar.
Add Strawberry puree to cream cheese mixture and mix on low until thoroughly combined.  Set aside.
In large bowl, (not because you are making a lot, but because you don't watch it to splatter everywhere) combine 1/2 heavy whipping cream and 2 tablespoons of powdered sugar.  Mix with electric mixer until it becomes stiff like whip cream.
Fold in whip cream with the strawberry cream cheese mixture with rubber spatuala.  Then evenly distribute pie filling into mini graham cracker crusts or one large crust.  Chill for at least 30 minutes and serve.

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