Mini Raspberry Cheesecakes

Mini Raspberry Cheesecakes 

Prep Time 10min.

Total Time 4hr.

Servings 12 servings, 1 cheesecake (43 g) each

INGREDIENTS

4 round shortbread cookies, 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. corn starch

1 egg

2 Tbsp. Kraft Pure Raspberry Jam

DIRECTIONS

Heat oven to 350ºF.

Sprinkle cookie 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 corn starch; mix well. Add egg; beat just until blended. Spoon into prepared pans.

Bake 30 min. or until centres are almost set. Cool completely. Refrigerate 3 hours.

Remove cheeesecakes from pan just before serving; remove and discard paper liners. Place cheesecakes on serving plate. Microwave jam in microwaveable bowl on HIGH 25 sec. or just until warmed. Spoon over cheesecakes.


Serving Size 12 servings, 1 cheesecake (43 g) each
AMOUNT PER SERVING
Calories 100
% Daily Value
Total fat 5g
Saturated fat 3g
Cholesterol 35mg
Sodium 210mg
Carbohydrate 9g
Dietary fibre 0g
Sugars 7g

(source)