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18 servings, 1 cheesecake (84 g) each
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Omit the whipping cream, blueberries and lemon zest. Bake and refrigerate cheesecakes as directed. Spread evenly with 1/3 cup strawberry jam. Garnish with fresh strawberry halves and mint sprigs.
* 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.
Easy to make but could really taste the cream cheese. Used the variation with a twist- used blueberry pie filling for topping. Used 2 light cream cheese and a regular.