Berry Cheese Cakes
Use a combination of raspberries and blueberries, or raspberries and sliced strawberries, or strawberries and blackberries in this simple and elegant little dessert.
- 1 8-ounce container soft cream cheese with pineapple
- 1½ cups powdered sugar
- 4 tablespoons pineapple preserves, divided
- 8 purchased individual sponge cake cups
- 2 cups mixed berries
In medium bowl, beat cream cheese until fluffy. Add powdered sugar and 2 tablespoons of the preserves and beat well until combined.
Carefully frost tops and sides of each sponge cake cup with the cream cheese mixture.
In small saucepan over low heat, melt remaining preserves until thin.
In small bowl combine the berries with the melted preserves and mix gently.
Top each frosted sponge cake with some of the berry mixture and serve. You can prepare the cups ahead of time, refrigerate them, and top them with the berry mixture just before serving.
You can use bakery or homemade cupcakes instead of the individual sponge cake cups if you'd like. Use a knife to cut a cone-shaped piece out of the top of the cupcakes, then frost as directed and spoon the berry mixture over the cupcakes before serving. Freeze the cupcake tops to use later in Raspberry Trifle.