A quick homemade cheesecake filling gets topped with our Hot Cherry Merlot Dip; add a mini spoon and you have a portal dessert that's perfect for parties.
Makes: 24 mini cheesecakes
Prep time: 30 minutes
Total time: 2 ½ hours
Ingredients2 (8 oz.) pkgs. Cream cheese, softened
2 cups Frozen whipped topping, thawed
1 cup White sugar
1 tsp. Vanilla extract
1 pkg. Graham crackers, crumbled
1 jar Robert Rothschild Farm Hot Cherry Merlot Dip
24 Cupcake liners
In a mixing bowl with use a hand mixer to beat cream cheese, sugar and vanilla extract together until smooth. Fold in cool whip. Fill cupcake liners or small dishes 1/4 of the way full with graham cracker crumbs. Spoon cream cheese filling on top of graham cracker crumbs until almost full and chill in the refrigerator for 1-2 hours. Top with Hot Cherry Merlot Dip before serving.