Sometimes, big desserts are just too much…so  these easy-to-make, individually-sized cheesecakes with a puff pastry crust. give you just  bite of sweet.  Or, imagine a tray of tartlets with strawberry, kiwi, orange, cherry, crushed toffy, or…or…or.

Ingredients:

• 1/2 of a 17.3-ounce package puff pastry sheets(1 sheet), thawed
• 1 egg, beaten
• 3/4 c cream cheese, softened
• 3 Tab powdered sugar
• 1/2 tsp vanilla extract
• 1/2 c thawed frozen whipped topping
• 36 fresh raspberries or mini semi-sweet chocolate pieces

Directions: 

1. Heat the oven to 375°.
2. Unfold the pastry sheet on a lightly floured surface.
3. Roll the pastry sheet into an 18×9 inch rectangle.
4. Cut into 18 (3-inch) squares.
5. Press the pastry squares into 18 muffin-pan cups.
6. Brush the edges of the pastries with the egg.
7. Prick the centers of the pastries with a fork.
8. Bake for 10 minutes or until the pastries are golden brown.
9. Using the back of a spoon, press down the centers of the hot pastries to make an indentation.
10. Let the pastries cool in the pans on wire racks for 5 minutes.
11. Remove the tartlet shells from the pans and let cool completely on wire racks.
12. Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth.
13. Beat in the confectioners’ sugar and vanilla extract.
14. Fold in the whipped topping.
15. Spoon about 1 tablespoon cream cheese mixture into each tartlet shells.
16. Refrigerate for 10 minutes or until the filling is firm.
17. Top each pastry with 2 raspberries or a few chocolate chips.
18. Sprinkle with additional confectioners’ sugar, if desired.

Serves: 18

Source:  Pepperidge Farms