Red and Golden Raspberry Lemon Baby Cheesecake Pies

8 oz softened Cream Cheese

1/2 Cup sugar

2 large eggs

1 Tablespoon pure vanilla

1/2 Cup prepared Lemon Curd (found mine at Trader Joes)

1 Cup red raspberries

1 Cup golden raspberries

2 12 inch pie dough rolls, I used Pillsbury

1/2 Cup heavy whipping cream

2 Tablespoons powdered sugar

1/4 teaspoon ground cinnamon

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy.  Beat in eggs and vanilla until well combined, scraping sides as needed.  Beat in lemon curd until combined then gently stir in berries until just combined.

2.  Cut 4 1/2 inch rounds out of the pie crust, re-rolling scraps.  I was able to get 14 rounds out of both crusts.  Gently press into 14 traditional size muffin tin cups then fill each crust with about 1/4 cup of cheesecake batter.  Brush crust with egg white wash then bake for 30-35 minutes or until cheesecake is set and crust is golden.  Let cool for 15 minutes before removing from cups.  Refrigerate or serve room temperature.  Beat heavy cream, powdered sugar and cinnamon until stiff.  Serve cheesecake pies with fresh whipped cream or vanilla ice cream if desired

14 baby cheesecake pies