No-Bake Mini Cheesecake Blossoms



2 pkg (each 8 oz.) cream cheese, softened
1/4 cup sweetened condensed milk
1/4 cup icing sugar
2 tsp vanilla
1 tsp unflavoured gelatin
1 tbsp boiling water
24 mini chocolate sandwich cookies
24 slices (1/4-inch/5 mm thick) firm ripe fruit, such as kiwi or melons

1. In large bowl, beat cream cheese until smooth; beat in condensed milk, icing sugar and vanilla until smooth. In small bowl, mix gelatin with boiling water, stirring to dissolve. Beat gelatin into cream cheese mixture.
2. Using piping bag, pipe enough cream cheese mixture (about 1 tsp) to cover bottom of paper-lined mini muffin tray cups. Place 1 cookie in each well, pressing so that cream cheese mixture comes up sides of cookies; pipe in remaining cream cheese mixture to fill each well (mixture may mound). Refrigerate until firm, about 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)
3. Meanwhile, using flower-shaped cookie cutter, cut fruit into 24 shapes. Place 1 on each mini cheesecake before serving.

Yield: 24 mini cheesecakes

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