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Mini Raspberry Cheesecakes

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video by: kraft
recipe by: kraft

What You Need

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

Make It

HEAT oven to 350ºF.

SPRINKLE biscuit crumbs onto bottoms of 12 paper-lined mini cheescake pans or paper-lined muffin cups. Beat cream cheese spread, cottage cheese, sugar and vanilla in medium bowl with mixer until well blended. Add sour cream and cornstarch; 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 pans just before serving; discard paper liners (if used). Place cheesecakes on serving plate.

MICROWAVE jam in microwaveable bowl on HIGH 25 sec. or just until warmed. Spoon over cheesecakes.

kraft kitchens tips

Variation
For cheescakes with a smoother texture, blend cottage cheese in blender until smooth before using as directed.
How to Crush Biscuits
Place biscuits in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Roll a rolling pin across the bag until fine crumbs form.
Special Extra
Garnish with fresh raspberries just before serving.

nutritional information

K:54902v0ec:108678

most recent review

"I am a big cheesecake fan and I make all kinds of them. This is a nice quick light treat. Lo... read more
reviewed by: cook
on: 7/14/2011
 cook

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