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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.
15 min
1 hr 15 min
12 servings, 1 mini cheesecake each
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what you need

pkg.  (21.4 oz.) JELL-O No Bake Cherry Topped Cheesecake
Tbsp.  sugar
Tbsp.  margarine or butter, melted
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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