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Cranberry Blue Cheese Appetizers

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Cranberry Blue Cheese Appetizers
  • Prep 35 min
  • Total 35 min
  • Servings 16
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Simple make-ahead appetizers like this one are a welcome addition to the hectic holiday season. Recipe by Arlene Cummings.
Apr 27, 2018

Ingredients

  • 1/2 box (1 crust) Pillsbury™ refrigerated pie crust
  • 1 container (227 g) chive and onion cream cheese spread
  • 1 egg
  • Salt and freshly ground black pepper
  • 1/2 cup crumbled blue cheese
  • 1/3 cup whole berry cranberry sauce
  • 1/4 cup coarsely chopped walnuts, if desired

Steps

  • 1
    Heat oven to 425°F. Spray 16 mini muffin cups with cooking spray. Unroll pie crust onto work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.
  • 2
    In medium bowl, beat cream cheese spread, salt, pepper and egg with electric mixer on medium speed until smooth. Divide mixture evenly among muffin cups, about 1 teaspoon each. Top each evenly with blue cheese.
  • 3
    Bake 11 to 13 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan. Garnish each mini cheesecake with 1/2 teaspoon cranberry sauce and 1 walnut piece.

Expert Tips

  • Tip 1
    These mini cheesecakes can be served warm or cold.
  • Tip 2
    Store leftovers covered in the refrigerator. If you wish to serve them warm, they can be reheated in the microwave for about 30 seconds at a time until warm.

Nutrition Information

82.9 Calories, 4.7g Total Fat, 1.7g Protein, 9g Total Carbs, 2.5g Sugars

Nutrition Facts

Serving Size: 16 mini cheesecakes
Calories
82.9
Total Fat
4.7g
Saturated Fat
2.1g
Cholesterol
16.8mg
Sodium
203mg
Total Carbs
9g
Dietary Fiber
0.4g
Sugars
2.5g
Protein
1.7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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