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24 servings, 1 mini cheesecake (80 g) each
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With their built-in portion control, these indulgent cheesecakes make great treats.
Prepare using 4 cups fresh raspberries and seedless raspberry jam. Reserve 24 raspberries for the garnish. Chop remaining raspberries, then mix with the jam and spoon over cheesecakes as directed.
* 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.