Then follow our 3 simple steps:
BEAT cream cheese spread and sugar in medium bowl with wire whisk until well blended. Gradually add half of a 355-ml can thawed frozen drink concentrate, beating until well blended.
SPOON evenly into 12 paper-lined medium muffin cups. Top each with chocolate wafer.
FREEZE 3 hours or overnight until firm. Invert 1 cheesecake onto each dessert plate just before serving. Remove paper liners; discard. Top cheesecakes evenly with 1 drained can (14 fl oz/398 mL) fruit.