Friday, May 21, 2010

Mini Raspberry Amaretti Bites Share Tags: dessert Little cheesecakes with amaretti cookies used in the crust, topped with marshmallow fluff cream and a raspberry. The amaretti cookies add an almond flavor that goes very well with the not too sweet cheesecake and the very sweet marshmallow fluff cream and the tart raspberry. They look gorgeous with the raspberry looking so bright and fresh on the white fluffy cream. Prep time: 25 minutes | Total time: 25 minutes | Servings: 8 12 1” round crisp and crunchy traditional amaretti cookies
2 tbsp. of soft butter
1 tbsp. of sugar
1 tsp. of vanilla extract
1 tsp. of sugar
12 raspberries
4 ounce(s) of marshmallow fluff
1 cup(s) of heavy whipping cream
1 cup(s) of Philadelphia Ready-To-Eat Cheesecake Filling
Steps
Spray 12 small muffin cups with Pam or another non-stick cooking spray.
With mortar and pestle crush 12 cookies (1” round crisp and crunchy traditional amaretti cookies).
Mix the crushed cookies with the butter and sugar until combined.
Spray 12 small muffin cups with Pam or another non-stick cooking spray.
Press the cookie crust mixture into base of the cups.
Take around a tablespoon of Philadelphia Ready-To-Eat Cheesecake Filling and smooth this over the cookie crust.
Whip together one cup of heavy cream with vanilla extract, sugar, and marshmallow fluff.
Top the cheesecakes with the whipped cream mixture.
Put a raspberry on top of each mini cheesecake.
Put in the refrigerator for at least thirty minutes.