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Strawberry Lemonade Cheesecake Minis

Strawberry Lemonade Cheesecake Minis recipe
photo by:kraft
Made with fresh strawberries and lemon JELL-O, these mini cheesecake desserts are pretty enough for a party yet easy enough for an afternoon treat.
15 min
4 hr 15 min
24 servings

What You Need

cups  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.
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.
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