Onto the third recipe in my series of mini cheesecakes! I’ve really been on a dessert kick…with these four recipes, Monday as and before that cookie dough icing brownies and reverse strawberry shortcake. I hope I’m helping to fatten you up for the cold winter ahead! But first we gotta get through fall. I say “get through” as if fall isn’t my favorite season! Autumn leaves, crisp sweater weather, walks with the pup, and all those fall recipes…what’s not to love?
Actually it’s good that I mentioned the reverse strawberry shortcake, because here’s the perfect suggestion! Leftover strawberry soup from the reverse strawberry shortcake recipe is perfect as a sauce! How yum. I love multipurpose thing. And I accidentally found that if you store the strawberry soup in a container for a few days in the fridge, it thickens up to a much more saucey consistency! Perfect to top off this decadent cheesecake! (Note that the “swirl” is jam, and not the reverse strawberry shortcake soup.)
Strawberry is one of my favorites for this, but of course, you can change up the jam to whatever you please! We have a jar of strawberry rhubarb jam that was heavenly, but you can always go blueberry, raspberry, or a fruit blend. Or anything else, I just don’t feel like giving you a long list of all the possible jams, because that seems silly. Let me know what your favorite is! I’d love to try it out!080-minicheesecakebase