Strawberry Lemonade Cheesecake Minis

255 24 servings, 1 mini cheesecake (80 g) each
Recipe By
Reviews
Prep Time
15
min.
Total Time
4
hr.
15
min.
Servings

24 servings, 1 mini cheesecake (80 g) each

What You Need

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Make It

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  • Mix graham crumbs and butter until blended; press onto bottoms of 24 paper-lined muffin cups. Refrigerate until ready to use.
  • Quarter 6 strawberries; reserve for later use. Chop remaining strawberries; mix with jam.
  • Beat cream cheese and sugar with mixer until blended. Add dry jelly powder; mix well. Gently stir in Cool Whip. Spoon about 1 Tbsp. cream cheese mixture over each crust. Top with chopped strawberry mixture and remaining cream cheese mixture.
  • Refrigerate 4 hours or until firm. Top with reserved berries and lemon zest.

Size-Wise

With their built-in portion control, these indulgent cheesecakes make great treats.

Variation

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.

Servings

  • 24 servings, 1 mini cheesecake (80 g) each

Nutritional Information

Serving Size 24 servings, 1 mini cheesecake (80 g) each
AMOUNT PER SERVING
Calories 220
% Daily Value
Total fat 15g
Saturated fat 10g
Cholesterol 45mg
Sodium 230mg
Carbohydrate 20g
Dietary fibre 1g
Sugars 15g
Protein 3g
   
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 2 %DV

* 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.

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