Mini Cheesecake Tarts
1 package (8 oz.) cream cheese, softened
1 cup sour cream
1/3 cup sugar
2 teaspoons vanilla
1 container ( 8 ounces) frozen whipped topping, thawed
12 mini graham cracker pre-made crusts
2 to 3 cups fresh fruit (sliced strawberries, berries, sliced kiwi, sliced peaches)
3 tablespoons apricot preserves
3 teaspoons water
In large mixing bowl beat cream cheese with a mixer until fluffy. Add sour cream, sugar and vanilla. Beat until combined. Fold in whipped topping. Spoon into crusts.
Refrigerate at least 2 hours or until set. Top each with a few pieces a fruit. Carefuly heat apricot preserves and water in the microwave for about 20 seconds. Stir well. Brush fruit on tops of tarts with preserves to give them a pretty shine. Refrigerate until ready to serve.