Strawberry Lemonade Cheesecake Minis

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Strawberry Lemonade Cheesecake Minis recipe

photo by:kraft

These sweet-tart mini cheesecake desserts are pretty enough for a party and easy enough for an afternoon treat.

time

prep:

15 min

total:

4 hr 15 min

servings

total:

24 servings

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What You Need

cups HONEY MAID Graham Cracker Crumbs

cup sugar, divided

Tbsp. butter, melted

cups fresh strawberries, divided

Tbsp. strawberry jam

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

pkg. (3 oz.) JELL-O Lemon Flavor Gelatin

tub (8 oz.) COOL WHIP Whipped Topping, thawed

Tbsp. lemon zest

Make It

MIX graham crumbs, 1/4 cup sugar and butter until blended; press onto bottoms of 24 paper-lined muffin pan cups. Refrigerate until ready to use.

CHOP enough strawberries to measure 1-1/2 cups; place in medium bowl. Add jam; mix lightly. Reserve remaining berries for garnish.

BEAT cream cheese and remaining sugar with mixer until blended. Add dry gelatin mix; mix well. Stir in COOL WHIP. Spoon about 1 Tbsp. cream cheese mixture over each crust. Top with chopped strawberry mixture and remaining cream cheese mixture.

REFRIGERATE 4 hours or until firm. Garnish with reserved berries and lemon zest.

Kraft Kitchens Tips

Size-Wise

With their built-in portion control, these delicious mini cheesecakes can help you keep tabs on how much you are eating.

Variation

Prepare using 4 cups fresh raspberries and seedless raspberry jam. Reserve 24 raspberries for the garnish. Chop remaining raspberries, then mix with the jam and spoon over cheesecakes as directed.