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Mini Raspberry Cheesecakes

Mini Raspberry Cheesecakes

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Prep Time:
10 min

Total Time:
4 hr

Makes:
12

4 PEEK FREANS LIFESTYLE SELECTIONS Shortcake Biscuits, crushed

1 pkg. (250 g) PHILADELPHIA Light Brick Cream Cheese Spread

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

PREHEAT oven to 350ºF. Sprinkle biscuit crumbs evenly onto bottoms of a paper-lined mini cheesecake pan; set aside. Beat cream cheese, cottage cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Add sour cream and cornstarch; mix well. Add egg; beat just until blended. Spoon evenly into prepared muffin cups.

BAKE 30 min or until centres are almost set. Cool completely. Refrigerate at least 3 hours. Remove cheeesecakes from pan just before serving; discard paper liners. Place cheesecakes on serving plate.

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