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Mini Fruit-Topped Cheesecakes

Mini Fruit-Topped Cheesecakes recipe
photo by:kraft
A no-bake cheesecake mix makes these little gems a breeze to prepare in paper-lined muffin cups. Serve them anytime—as a special dessert.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
12 servings, 1 mini cheesecake each
Magazine Acquisition

what you need

1
pkg.  (21.4 oz.) JELL-O No Bake Cherry Topped Cheesecake
2
Tbsp.  sugar
5
Tbsp.  margarine or butter, melted
1-1/2
cups  cold milk

Make It

MIX Crust Mix, sugar and margarine with fork until crumbs are well moistened. Press firmly onto bottoms of 12 paper-lined or foil-lined medium muffin cups.

BEAT milk and Filling Mix with electric mixer on low speed until well blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon evenly over crusts.

REFRIGERATE at least 1 hour or until ready to serve. Spoon fruit topping over cheesecakes just before serving. Store leftover cheesecakes in refrigerator.

Kraft Kitchens Tips

Great Substitute
Prepare as directed, using JELL-O No Bake Strawberry Topped Cheesecake.
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