To make the mini cheesecakes make sure your cream cheese is at room temperature. Place it in a large bowl and beat until smooth. To the cream cheese add the condensed milk, icing sugar and vanilla. Beat well.
In a small bowl place the water and boil in the microwave. Add the gelatin and mix well with a fork until it dissolves. Let cool for 10 minutes and beat the gelatin into the cream cheese mixture.
Fill a 12-mini muffin pan with mini muffin cups. Using 2 spoons fill each muffin cups half way with the cream cheese mixture. Now the fun part, you will hide one mini chocolate sandwich cookie in each mini cheesecake. Cover with remaining cream cheese. If you wish you can make a raspberry coulis and add it to the cream cheese mixture before topping each mini chocolate sandwich cookie. Or you could decorate with any fresh fruits.
Place in the refrigerator for 2-3 hours until firm. These mini cheesecakes are quick to prepare and your kids can help decorate them. This dessert can be made 24 hours ahead but top with fresh fruits just before serving. Makes 24 Mini Cheesecake Blossoms.
If you are making this dessert share your creations using the hashtag #CLIMadeIt on Twitter, Facebook and Instagram.
Here's a link to the full recipe for Mini Cheesecake Blossoms.
Disclosure: I am contributor to the Canadian Living Blogger Network and I receive compensation. However all opinions are my own.