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Mini Raspberry Cheesecakes
Mini Raspberry Cheesecakes

Mini Raspberry Cheesecakes

17 Review(s)
Healthy Living
Cook Minutes 4 Hr
Prep : 10 Min Cook: 3 Hr 50 Min
An individual cheesecake with raspberry topping and a shortbread crust? Yes, please!
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What do I need ?
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12 Servings
Servings
Original recipe yields 12 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.
4 round shortbread cookies, crushed
1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
1 cup low fat cottage cheese
3 Tbsp. sugar
1/4 tsp. vanilla
1/4 cup light sour cream
1 tsp. corn starch
1 egg
2 Tbsp. Kraft Pure Raspberry Jam
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Sprinkle cookie crumbs onto bottoms of 12 paper-lined muffin cups. Beat cream cheese spread, cottage cheese, sugar and vanilla in medium bowl with mixer until blended. Add sour cream and corn starch; mix well. Add egg; beat just until blended. Spoon into prepared pans.
Step 3
Bake 30 min. or until centres are almost set. Cool completely. Refrigerate 3 hours.
Step 4
Remove cheeesecakes from pan just before serving; remove and discard paper liners. Place cheesecakes on serving plate. Microwave jam in microwaveable bowl on HIGH 25 sec. or just until warmed. Spoon over cheesecakes.
Kraft Kitchen Tips!
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Variation
For cheesecakes with a smoother texture, blend cottage cheese in blender until smooth before using as directed.
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How to Crush Cookies
Place cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Roll a rolling pin across the bag until fine crumbs form.
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Special Extra
Garnish with fresh raspberries just before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
100
Calories From Fat
0
% Daily Value
Total fat 5 g
8 %
Saturated fat 3 g
15 %
Cholesterol 35 mg
Sodium 210 mg
9 %
Total carbohydrate 9 g
3 %
Dietary fibre 0 g
0 %
Sugars 7 g
Protein 5 g
Vitamin A
6 %
Vitamin C
0 %
Calcium
4 %
Iron
2 %
Servings
12 servings, 1 cheesecake (43 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.
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