This recipe will satisfy your sweet tooth and is a great way to get your kids involved in the kitchen.  Great family “project”.

CHEESECAKE FILLING

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

FINISHING

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.