Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Black-Bottom Mini Cheesecakes

photo by:kraft
20 min
1 hr 20 min
12 servings, 3 cheesecakes each
Magazine Acquisition

What You Need

Tbsp.  margarine or butter, divided
pkg.  (11.1 oz) JELL-O No Bake Cheesecake
Tbsp.  sugar
oz.  BAKER'S Semi-Sweet Chocolate
cups  cold milk
cups  mixed fresh fruit (raspberries, blueberrries, sliced peeled kiwi)
cup  apricot preserves, melted

Make It

MELT 5 Tbsp. of the margarine in medium microwavable bowl. Add Crust Mix and sugar; mix well. Spoon evenly into 36 paper-lined miniature muffin pan cups, adding about 2 tsp. of the crust mixture to each cup. Press firmly onto bottoms of cups. Place remaining 1 Tbsp. margarine and chocolate in small microwavable bowl. Microwave on HIGH 1 minute or until margarine is melted and chocolate is completely melted when stirred. Drizzle evenly over crusts.

BEAT milk and Filling Mix with electric mixer on low speed just until moistened, then beat on medium speed 3 minutes. (Filling will be thick.) Spoon evenly into prepared cups. Refrigerate 1 hour or until set.

TOP cheesecakes with fruit; brush with preserves. Cover and refrigerate until ready to serve. Store leftover cheesecakes in refrigerator.

Kraft Kitchens Tips

Prepare as directed, using 12 medium muffin cups instead of the 36 miniature muffin cups.
K:2964v2 :65023
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email