White Chocolate Cream Cheese Tassies with Raspberry Preserves

I recently discovered the Philadelphia Indulgence line. It's cream cheese mixed with chocolate and is to die for! I knew, after the first taste, I was going to have to come up with a recipe using it. I decided to lean towards the direction of bite-sized cheesecakes because not only was it an obvious idea, but with Spring now here, it just felt right.

The crust for these is made, quite simply, with flour, cream cheese, butter and just a little bit of milk. You should be able to get 18 shells if you portion it correctly. Make sure to spray your mini muffin tin with a non stick coating, otherwise, you won't be able to get the finished product out!

Crust:

1 cup flour

1 tbs sugar

Dash of salt

1/4 softened cream cheese

2 tbs softened butter

2 tbs milk

Cooking spray

Filling:

1 tub Philadelphia Indulgence, White Chocolate flavor

Raspberry Preserves

Preheat oven to 350° and spray a mini muffin pan with cooking spray

Beat sugar, salt, cream cheese and milk with a mixer. Add flour and mix until well combined (it will be crumbly.) Form into a ball and turn out onto a lightly floured surface, knead 3 to 4 times. Portion out 18 same size pieces. Place one dough portion in each cup of the sprayed muffin tin. Press each portion down and up the sides of the cup. Bake in oven for 10-15 minutes or until the edge of the pastries are golden brown. Remove from oven and let cool. When pastries are cool, fill each one with the white chocolate cream cheese, making a small indent in the centers. Top each one with the preserves. Cover loosely with plastic wrap and refrigerate overnight. Remove each finished dessert from tin and sit on serving plate. Let stand about 5 minutes before serving.