You know Spring is coming when strawberries start hitting the stores, and right now every time you hit the stores, strawberries are out in full force which is awesome, cause now you can take that cute little fruit and cute little cheesecakes.
Get all your ingredients together, cream cheese, diced strawberries, Oreo cookie crumbs with butter to make the crust, Cool Whip or homemade whip cream, strawberry jam and sugar. Mix cream cheese and sugar until light and fluffy, then fold in strawberry jam and diced strawberries. When incorporated fold in homemade whip cream or cool whip. I made homemade whip cream and doubled the amount I would need so I could top each with a dollop of whip cream and a strawberry cut in half.
1/2 pkg. vanilla Oreo’s, crushed
6 TBSP. melted butter
2 8 oz. blocks of cream cheese, soften
1/4 cup of sugar
1/4 cup of strawberry preservers
1 cup of diced strawberries
1 8 oz. tub of Cool Whip or 1 cup of heavy whipping cream, mixed until it thickens, add 2 TBSP. of sugar and 1 tsp. vanilla ( this will be enough to top cheesecakes, with Cool Whip it’s just enough to make the cheesecakes)
Mix cookie crumbs and melted butter together and press into the bottom of 1/2 pint mason jars or small plastic cups, set aside. In a mixing bowl, add cream cheese and sugar, mix with a mixer until light and fluffy, then fold in strawberry preservers, and diced strawberries. When well combined fold in Cool Whip or homemade whip cream. Add cream cheese to a piping bag or zip top bag and pipe over cookie crust. If you made homemade whip cream, add it to a piping bag or zip top bag and pipe over cheesecakes. then top with a strawberry cut in half.
These would look perfect on your Mother’s Day table!
This recipe was shared on The Country Cooks Weekend Potluck Party!