Delight your guests by serving Strawberry 'Lemonade' Mini Cheesecakes. These strawberry 'lemonade' cheesecake minis are the perfect way to entertain.
What You Need
Original recipe yields 12 servings
12 strawberry thumbprint cookies
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
1 tsp. zest and 1/4 cup juice from 2 lemons
1/2 cup strawberry preserves
1/2 cup chopped strawberries
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Let's Make It
Heat oven to 325°F.
Place 1 cookie in each of 12 paper-lined muffin cups.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add lemon zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Bake 17 to 20 min. or until centers are almost set. Cool completely.
Refrigerate 2 hours.
Spoon preserves into microwaveable bowl just before serving cheesecakes. Microwave on HIGH 30 sec. or just until warmed; stir. Spoon over cheesecakes. Top with strawberries.
Take the time to savor the flavor of this special treat that can be included in a balanced diet on occasion.
Garnish cheesecakes with additional lemon zest before serving.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 12g
Trans Fat 1g
Total Carbohydrates 23g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.