Host An Unforgettable Book Club Party

This is a great summer or Fourth of July dessert, very light and refreshing.  The mini cheesecakes fit perfectly in the bottom of a margarita glass and adds the perfect touch of  sweetness.

Prep time:  30 minutes     Cook time:  12-15 minutes     Serves:  The recipe makes 24 mini cheesecakes.

Ingredients

• 2 packages of rolled refrigerated pie dough
• 2 8 ounce packages of cream cheese, softened
• 1/2 cup sour cream
• 2/3 cup sugar
• 1/3 cup frozen orange juice concentrate
• 1 teaspoon vanilla
• 3 tablespoons flour
• 4 eggs
• 1 pint blueberries
• 1 pint raspberries

Instructions

1. Preheat the oven to 350 degrees.  Grease a 24 cup mini muffin tin with cooking spray.
2. Unroll the refrigerated pie dough and thin slightly with a rolling pin.  Cut the refrigerated dough with a 3 inch round cookie cutter and place in the mini muffin tin cups.
3. Mix the cream cheese, sour cream, sugar, orange juice concentrate, vanilla and flour with an electric mixer until creamy.  Beat in the eggs one at a time.
4. Fill the prepared muffin tins 3/4 full.
5. Bake for 12-15 minutes.
6. Remove from the oven and let cool.   Top with whipped cream and then blueberries and raspberries.