Combine graham crumbs and butter; press onto bottoms of 12 paper-lined muffin cups.
Beat cream cheese spread, ricotta and sugar in medium bowl with mixer until blended. Add lemon zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Bake 20 to 22 min. or until centres are almost set. Cool completely.
Combine dry pudding mix and dry jelly powder in small bowl. Add boiling water; whisk 2 min. or until mixes are dissolved. Refrigerate 5 min. or until slightly thickened.
Spoon pudding mixture onto tops of cheesecakes, adding about 1/2 tsp. pudding mixture to each cheesecake.
Refrigerate 2 hours or until chilled.
Kraft Kitchen Tips!
How to Use the Remaining Dry Pudding Mix
Beat remaining pudding mix (from 4-serving size package) and 1-1/2 cups cold milk in medium bowl with whisk 2 min. Refrigerate until ready to serve as a quick dessert.
How to Use the Remaining Dry Jelly Powder
Add 1 cup boiling water to remaining dry jelly powder (from 85-g package); stir 2 min. until completely dissolved. Stir in 2/3 cup cold water. Refrigerate several hours or until firm.
How to Soften the Cream Cheese Spread
Place completely unwrapped package of cream cheese spread in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 6 g
Cholesterol 60 mg
Sodium 210 mg
Carbohydrate 16 g
Fibre 0 g
Sugars 12 g
Protein 6 g
12 servings, 1 mini cheesecake (59 g) each
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.