Raspberry Cream Cheese Bites
These delicious little raspberry cheese bites are crammed with cheesecake as a filling and a delicious homemade raspberry sauce.
INGREDIENTS
1 can of Pillsbury pie shell , temperature
For the raspberry sauce
1 3/4 cups fresh raspberries
1/2 cup sugar
6 tablespoons of water
3 tablespoons cornstarch
For the cheese filling
8 ounces of cheese , temperature
1/2 cup sugar
1 egg yolk
1 teaspoon juice
1 teaspoon vanilla
INSTRUCTIONS
1.Preheat oven to 375 ° and spray 2 pans with nonstick spray or coat with parchment paper.
For the raspberry sauce
2.In a small saucepan, add the raspberries and sugar. Move.
3.In a small bowl, combine the water and cornstarch until combined, then increase the raspberry mixture.
4.Cook over low heat for five to 7 minutes until the raspberry mixture thickens. Chill.
For the cheese filling
5.In a medium bowl , beat the cheese until foamy, about 2-3 minutes.
6.Add sugar, egg, vanilla and juice and beat for two more minutes.
Make a bite
7.Roll the pie shell onto a lightly floured chopping board . employing a pizza cutter, cut each pie shell into 16 pieces sort of a pizza. Leave each section in situ .
8.Spread the cheese mixture over each crust, then add the raspberry sauce on top.
9.Take a touch at a time, rolling from the surface edge to the middle of the pie shell (it are going to be messy but the top result's very good).
10.Continue rolling each raspberry bite and place it on the baking sheet. Repeat this process with the second pie shell .
11.Place both pans within the oven for 20 to 22 minutes or until they're golden brown.
12.Remove from oven, chill for a couple of minutes, sprinkle with granulated sugar or sprinkle icing on each bite
