Strawberry Cheesecake Tassies

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 350°F. Prepare a 24-cup mini-muffin pan with non-stick spray; set aside. In a food processor, combine flour and butter. Pulse until mixture is a crumbly texture. Add sugar, egg yolk, vanilla, and salt. Process until mixture is uniform.
Divide dough into 24 pieces and shape into small balls. Place a ball into each muffin cup. Press down in centers so that dough is in the shape of a cup.
Bake until golden brown, about 13-18 minutes. Remove from oven and transfer to a wire rack to cool.
To make cheesecake filling: Beat cream cheese, sugar, egg, and vanilla until completely smooth. Stir in strawberry jelly by hand, leaving some swirls. Using a small cookie scoop, fill cooled crusts.
Bake until filling is set and lightly brown at the edges, about 10 to 12 minutes. Garnish with candied fresh berry pieces, if desired, after cooling. Keep refrigerated up to 3 days.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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