This recipe will satisfy your sweet tooth and is a great way to get your kids involved in the kitchen. Great family “project”.
12 OZ (1 and 1/2 pkgs of 8oz cream cheese packages)
2 eggs, beaten
1/3 c sugar
2 tbsp sour cream
1 tsp vanilla
1/2 c graham cracker crumbs
1/2 c frozen sliced strawberries in syrup, thawed (feel free to experiment with other frozen fruits)
canned whipped cream
First, combine cream cheese, eggs, sugar, sour cream and vanilla in a large mixing bowl. Mix until smooth then pour mixture into a large sauce pan and cook over med-med high heat, stirring often, for 8 to 10 minutes until mixture starts to thicken. Mixture should stick to the spoon when it’s inverted. Pour cheesecake filling into a covered container and cover for several hours until it is cold.
To prepare each dessert shooter you can use a muffin tin or use shot glasses ( this one is by far my favorite way to serve these). Spoon 2 tbsp of graham cracker crumbs top with a dollop of cheese filling then top with the strawberries and syrup and finally finish it off with whipped cream.