Mini berry amaretto cheesecakes

Patty Mastracco
Recipe developer/food stylist, Sacramento

These grab-and-go desserts are easy to make, pack and eat. Not a berry fan? Try coarsely chopped peaches, nectarines or other stone fruit.

Ingredients

18 square wonton wrappers
1 (8-oz.) package cream cheese, softened
1 egg
1/3 cup sugar
2 tbsp. sour cream
1 tbsp. flour
1/2 tsp. almond extract
1/2 cup coarsely chopped fresh berries (such as raspberries, blackberries or blueberries, or a combination)

Directions

Preheat oven to 350 degrees and spray 18 mini muffin cups with nonstick cooking spray. Press a wonton wrapper into each and set aside. Beat together cream cheese, egg, sugar, sour cream, flour and extract in a medium bowl until smooth; stir in berries. With a small spoon, carefully spoon equal amounts of cream cheese mixture into wonton-lined cups. Bake for 20 minutes, then let cool before removing from tins. Store loosely covered in the refrigerator until ready to serve.

Makes 18