Cream Cheese Tassies

2 (8 ounce) packages of cream cheese, at room temperature

3/4 cup sugar

3 eggs, separated

1 teaspoon vanilla

Graham cracker crumbs

2 (8 ounce) cartons sour cream

3 tablespoons sugar

1 teaspoon vanilla

Preheat oven to 325°. Butter miniature muffin tins. Coat with crumbs. Set aside.

Combine cream cheese, sugar, egg yolks and vanilla. Beat until smooth. In a separate bowl, beat egg whites to soft peaks. Fold gently into the cheese mixture. Spoon filling into the prepared muffin tins. Bake 18 minutes. Cool completely.

In a medium bowl, stir together sour cream, sugar and vanilla. Spoon a dollop on each tassie. Cover lightly and chill.

Presented by: Olivia Sipe, Miss Olivia's Table

Date: 4/16/2014


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