MINI FRUIT-TOPPED CHEESECAKES
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.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 12 servings, 1 mini cheesecake each
Number Of Ingredients 4
Steps:
- 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.
- 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.
- Refrigerate at least 1 hour or until ready to serve. Spoon fruit topping over cheesecakes just before serving. Store leftover cheesecakes in refrigerator.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 22 g, Protein 2 g
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