Cranberry Goat Cheese Bites
A savory "cheesecake' filling is nestled in store-bought, refrigerated pie crust cups and topped with a sweet cranberry topping for a sweet and savory taste sensation.
Servings 24 servings
- 1 box refrigerated pie crusts
- 1 - 8 oz. tub chive and onion cream cheese spread
- 1 large egg
- salt and pepper to your liking
- 3 - 4 oz. goat cheese chevre
- 1/2 cup whole berry cranberry sauce
- 1/3 cup coarsely chopped walnuts
Heat oven to 425 degrees F. Spray 24 cup mini muffin tin with cooking spray. Set aside.
Unroll pie crusts. Cut 24 circles with a 2" cutter. Place one circle into each well of the mini muffin pan.
In medium bowl, combine the cream cheese spread, egg, and salt and pepper.
Spoon about 1 - 2 tsp. of cheesecake filling into each pie crust.
Top each with some goat cheese.
Bake in oven for 10 - 12 minutes, or until cheescakes are set. Allow to cool in pan for 5 minutes before removing.
Top each cheesecake with about a tsp.cranberry sauce and then a walnut piece.
Calories: 54kcal | Carbohydrates: 5g | Fat: 3g | Cholesterol: 6mg | Sodium: 33mg | Potassium: 18mg | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.3mg