I’m so excited to share with you one of my family’s favorite sweet treats – I make it year round, but I especially love it for our American holidays because of the festive fruit toppings. And the best thing about this dessert isn’t that it’s delicious (which it is!), but it’s that it really makes two dishes from one recipe! It doesn’t get much better than that!
So without further ado, here’s the recipe. It’s easy to make, but I’m going to give you a couple of tips that will help make it the best that it can be😉
After you have combined all of your crust ingredients together, I like to roll my crust into balls before I put them into the liners. Don’t make these balls too big, because you don’t want the main part of your dessert to be the crust. Leave a lot of room for that cream cheese deliciousness!
After your crust has baked in the oven, you’ll want to pull it out and smash it down while it’s still warm. When it says to smash it down with a spoon, I like to use a tablespoon. That way you will be able to smash it down further, to make a good, deep setting for your cream filling.
Once your crust has completely cooled, it’s time to fill the crusts with the cream cheese filling. Fill excessively☺️ This is the yummiest part of the dessert!! Once they are all filled, cut up your strawberries to top, and add your blueberries for a fun festive look!
This recipe makes around 35-40 of these little cupcakes, so they go a long way! Now just take that excess cream cheese filling, put it in your dip plate surrounded by your leftover fruit, and Viola! Now you’re the hostess with the mostest, because you’re bringing TWO dishes, not one!😂🙌🏼
Now go try this out and let me know how you end up liking it! I hope you all have a wonderful 4th of July 🇺🇸♥️🤍💙