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Mini Fruit-Topped Cheesecakes
Mini Fruit-Topped Cheesecakes

Mini Fruit-Topped Cheesecakes

1 Hr(s) 15 Min(s)
15 Min(s) Prep
1 Hr(s) Cook
A no-bake cheesecake mix makes these little gems a breeze to prepare in paper-lined muffin cups. Serve them anytime—as a special dessert.
What You Need
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12 servings
Original recipe yields 12 servings
1 pkg. (21.4 oz.) JELL-O No Bake Cherry Cheesecake Dessert
2 Tbsp. sugar
5 Tbsp. margarine or butter, melted
1-1/2 cups cold milk
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Let's Make It
1
Mix Crust Mix, sugar and margarine with fork until crumbs are well moistened. Press firmly onto bottoms of 12 paper-lined or foil-lined medium muffin cups.
2
Beat milk and Filling Mix with electric mixer on low speed until well blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon evenly over crusts.
3
Refrigerate at least 1 hour or until ready to serve. Spoon fruit topping over cheesecakes just before serving. Store leftover cheesecakes in refrigerator.
Kitchen Tips
Tip 1
Substitute
Prepare as directed, using JELL-O No Bake Strawberry Cheesecake Dessert.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 270mg
12%
Total Carbohydrates 35g
13%
Dietary Fibers 0g
Sugars 22g
44%
Protein 2g
4%
Vitamin A
6%
Vitamin C
0%
Calcium
10%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings, 1 mini cheesecake 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.
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