We're fans of black-bottom anything, whether it's cakes or pies. These mini cheesecakes are currently at the top of our list!
What You Need
Original recipe yields 12 servings
6 Tbsp. margarine or butter, divided
1 pkg. (11.1 oz) JELL-O No Bake Real Cheesecake Dessert
2 Tbsp. sugar
3 oz. BAKER'S Semi-Sweet Chocolate
1-1/2 cups cold milk
3 cups mixed fresh fruit (raspberries, blueberrries, sliced peeled kiwi)
1/4 cup apricot preserves, melted
Add To Shopping List
Let's Make It
Melt 5 Tbsp. of the margarine in medium microwavable bowl. Add Crust Mix and sugar; mix well. Spoon evenly into 36 paper-lined miniature muffin pan cups, adding about 2 tsp. of the crust mixture to each cup. Press firmly onto bottoms of cups. Place remaining 1 Tbsp. margarine and chocolate in small microwavable bowl. Microwave on HIGH 1 minute or until margarine is melted and chocolate is completely melted when stirred. Drizzle evenly over crusts.
Beat milk and Filling Mix with electric mixer on low speed just until moistened, then beat on medium speed 3 minutes. (Filling will be thick.) Spoon evenly into prepared cups. Refrigerate 1 hour or until set.
Top cheesecakes with fruit; brush with preserves. Cover and refrigerate until ready to serve. Store leftover cheesecakes in refrigerator.
Prepare as directed, using 12 medium muffin cups instead of the 36 miniature muffin cups.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 3 cheesecakes each
* 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.