Mini Fruit-Topped Cheesecakes - Kraft Recipes Top
Comida Kraft
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Mini Fruit-Topped Cheesecakes

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12 servings, 1 mini cheesecake each

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.

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What You Need

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Make It

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  • 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.

Special Equipment Needed


Prepare as directed, using JELL-O No Bake Strawberry Cheesecake Dessert.


  • 12 servings, 1 mini cheesecake each

Nutritional Information

Serving Size 12 servings, 1 mini cheesecake each
Calories 220
Total fat 8g
Saturated fat 2.5g
Cholesterol 5mg
Sodium 270mg
Carbohydrate 35g
Dietary fiber 0g
Sugars 22g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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