No-Bake Mini Cheesecakes Topped with Summer Berries
Makes about 24 mini cheesecakes
- 24 mini cupcake liners
- 8 ounces cream cheese, room temperature
- 8 ounces CoolWhip
- 1/3 cup sugar
- Juice of half a lemon or orange
- 1 box vanilla wafers
- 1 cup of blueberries, raspberries, blackberries, or halved strawberries
Place cupcake liners in a mini muffin pan.
Beat cream cheese, Cool Whip, sugar, and citrus juice with mixer until smooth. Put a vanilla wafer in the bottom of a mini cupcake paper. Place a spoonful of the cream cheese mixture on top of vanilla wafer. Decorate the top of the cheese mixture with the fresh fruit. Refrigerate until serving. Can be made a day in advance.
