12 vanilla wafer cookies
1 (16-ounce) container Cass-Clay 4% Milk Fat Cottage Cheese
2/3 cup sugar
¼ cup all-purpose flour
¼ cup Cass-Clay Sour Cream
2 tablespoons lemon juice
2 teaspoons vanilla extract
Aerosol Whipping Cream
Strawberries, blueberries, raspberries or blackberries.
- Heat oven to 325° Line 12-cup muffin pan with foil cupcake liners; place one cookie in bottom of each liner.
- Combine all filling ingredients in blender or food processor. Blend on low for 15 to 30 seconds or until ingredients start to incorporate; scrape sides. Blend on medium-high until mixture is smooth (15 to 30 seconds). Pour mixture over each cookie, filling cups almost full. Bake for 35 to 40 minutes or until set.
- Let cool 15 minutes; remove from pan. Let cool completely, mini cheesecakes will sink slightly in center. Cover; refrigerate at least 2 hours or until firm.
- To serve, garnish top of each mini cheesecake with whipped cream and berries.