Holiday Cheesecake Bites


  • One 9.5-ounce box Pepperidge Farm Puff Pastry Cups (24 count) 4 ounces cream cheese, softened 2 tablespoons granulated white sugar ½ teaspoon vanilla extract ½ cup heavy whipping cream pomegranate arils 24 small mint leaves

1. Bake the Puff Pastry Cups according to package directions. Use the rounded end of a wooden spoon to poke down the hole in the middle of each pastry immediately after baking. Let cool. 2. In a medium bowl, use an electric mixer to whip the cream cheese. Then mix in the sugar and vanilla. Add t...

View full recipe at SpringPad


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