12 febbraio 2013

Mini Raspberry Cheesecakes


prep time
10 min
total time
4 hr
12 servings, 1 mini cheesecake (43 g) each


  • 4  Peek Freans Lifestyle Selections Shortcake Biscuits, crushed
  • 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
  • 1 cup low-fat cottage cheese
  • 3 Tbsp. sugar
  • 1/4 tsp. vanilla
  • 1/4 cup light sour cream
  • 1 tsp. cornstarch
  • 1  egg
  • 2 Tbsp. Kraft Pure Red Raspberry Jam
  • SPRINKLE biscuit crumbs onto bottoms of 12 paper-lined muffin cups. Beat cream cheese spread, cottage cheese, sugar and vanilla in medium bowl with mixer until blended. Add sour cream and cornstarch; mix well. Add egg; beat just until blended. Spoon over crumbs.
  • BAKE 30 min. or until centres are almost set. Cool completely. Refrigerate 3 hours.
  • REMOVE cheeesecakes from pan just before serving; discard paper liners. Place cheesecakes on dessert plates. Microwave jam in microwaveable bowl on HIGH 25 sec. or just until warmed. Spoon over cheesecakes.

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