Ingredients

Crust

12 vanilla wafer cookies

Filling

1 (16-ounce) container Kemps 4% Milk Fat Cottage Cheese

2/3 cup sugar

¼ cup all-purpose flour

¼ cup Kemps Sour Cream

2 eggs

2 tablespoons lemon juice

2 teaspoons vanilla extract

Garnish

Kemps Aerosol Whipping Cream

Strawberries, blueberries, raspberries or blackberries.

How to

1. Heat oven to 325° Line 12-cup muffin pan with foil cupcake liners; place one cookie in bottom of each liner.
2. Combine all filling ingredients in blender or food processor. Blend on low for 15 to 30 seconds or until ingredients start to incorporate; scrape sides.  Blend on medium-high until mixture is smooth (15 to 30 seconds).  Pour mixture over each cookie, filling cups almost full.  Bake for 35 to 40 minutes or until set.
3. Let cool 15 minutes; remove from pan. Let cool completely, mini cheesecakes will sink slightly in center.  Cover; refrigerate at least 2 hours or until firm.
4. To serve, garnish top of each mini cheesecake with whipped cream and berries.