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.
Course Appetizer
Cuisine American
Servings 24servings
Calories 54kcal
Author Renee's Kitchen Adventures
Ingredients
1box refrigerated pie crusts
1 - 8oz.tub chive and onion cream cheese spread
1large egg
salt and pepperto your liking
3 - 4oz.goat cheesechevre
½cupwhole berry cranberry sauce
⅓cupcoarsely chopped walnuts
Instructions
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.