These Ginger-Pear Cheesecake Cups have all the flavour of a baked cheesecake in a 10-minute no-bake dessert!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (14 fl oz/398 mL) pear halves in light syrup, undrained
12 ginger snap biscuits, crushed, divided
1/4 cup Philadelphia Light Cream Cheese Product
1 cup thawed Cool Whip Light Whipped Topping
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How do I make it ?
Drain pears, reserving 1/4 cup syrup. Slice pears; set aside. Sprinkle 3/4 of biscuit crumbs evenly into 4 dessert dishes.
Mix cream cheese product and reserved syrup in medium bowl with whisk until well blended. Stir in Cool Whip. Spoon over crumbs in dessert dishes.
Top with pears and remaining biscuit crumbs.
Kraft Kitchen Tips!
Ginger-Peach Cheesecake Cups
Prepare as directed, substituting 1 can (14 fl oz/398 mL) peach slices for the pears.
Calories From Fat
% Daily Value
Total fat 10 g
Saturated fat 6 g
Cholesterol 10 mg
Sodium 140 mg
Total carbohydrate 39 g
Dietary fibre 2 g
Sugars 22 g
Protein 3 g
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.