These smooth, creamy cheesecakes with vivid color are a perfect single brighten any dessert table. Or put a festive twist on apple pie with a cinnamon roll-inspired crust.
Each of these desserts features quick and easy preparation. Our chef uses the delicious flavors of Lucky Leaf Fruit Fillings, which contains no high-fructose corn syrup.
An array of popular flavors like apple, blueberry, cherry and strawberry make it possible to prepare these desserts in minutes.
Mini Marbled Cherry Cheesecakes
18 chocolate cookies with white filling
2 packages (8 ounces each) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1 can (21 ounces) Lucky Leaf Premium Cherry Fruit Filling, divided or pick your own brand
Heat oven to 350 F. Line muffin tins with 18 paper liners.
Place one chocolate cookie in bottom of each paper liner.
In mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fold in half of fruit filling. Fill each muffin liner about three-fourths full with mixture.
Bake 20-25 minutes, or until done. Cool. Top each cheesecake with spoonful of remaining fruit filling.
Cinnamon Apple Pie
1 refrigerated pie crust
1 tablespoon butter, melted
2 teaspoons ground cinnamon
2 cans (21 ounces each) Lucky Leaf Premium Apple Fruit Filling or pick your brand.
1 stick (8 tablespoons) butter, softened
1 cup flour
1 cup light brown sugar
1/2 cup powdered sugar, plus additional (optional)
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
2 teaspoons milk, plus additional (optional)
Heat oven to 400 F.
On lightly floured surface, unroll pie crust. Brush with melted butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
Press miniature cinnamon rolls evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between rolls. Pour fruit filling on top of crust.
In large bowl, using pastry blender, combine stick of butter, flour and brown sugar, until crumbly. Sprinkle over apple filling.
Bake pie until top and crust are golden brown and filling is bubbling, about 40-45 minutes (cover top and crust with foil, if necessary, to prevent from getting too dark). Remove from oven and allow to cool.
In small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing. Add more sugar or milk, if necessary, to reach desired consistency. Drizzle icing over cooled pie.