I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
Why do I love mini food so much? Is it because I'm mini? At 5'0, I rarely get to look others in the eye. Is it because I have mini kids? Or maybe mini food makes me feel better about eating ten? Regardless of what it is, the smaller food is, the happier it makes me.
This idea came after making those mini quiches. The little pie crusts were so easy to make that the possibilities became endless. Then I discovered that you can buy premade cheesecake filling that requires no baking.
That combined with a layer of lemon curd, and a bright raspberry, and you have one (or ten) tasty little bite! Semi-Homemade Raspberry-Lemon Cheesecake Bite A Blog About Food
Ingredients (Makes 48)
2 refrigerated rolled pie crusts 1 tub cheese cake filling 1 jar lemon curd 1 container of raspberries, washed (just about any berry would work)
Preheat oven to temperature on pie crust box. Unroll pie crust, flour on either size and roll out to almost twice it's size. Use a round glass or biscuit cutter to cut out circles to fit a greased mini muffin pan. Bake according to directions. (You'll do this twice). Allow to cool.
Fill each pie crust with cheesecake filling, a layer of lemon curd and top with one berry.