Mini Raspberry Cheesecakes

333  Ratings
  • 10 min prep
  • 4 hr total
  • Makes 12 servings, 1 mini cheesecake (43 g) each.


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Mini Raspberry Cheesecakes Recipe

Ingredients

  • Peek Freans Lifestyle Selections Shortcake Biscuits, crushed
  • 1 pkg. (250 g) brick light cream cheese, softened
  • 1 cup low-fat cottage cheese
  • 3 Tbsp. sugar
  • 1/4 tsp. vanilla
  • 1/4 cup light sour cream
  • 1 tsp. cornstarch
  • 1 egg
  • 2 Tbsp. raspberry jam

Instructions

  • Heat  oven to 350ºF.
  • Sprinkle  biscuit 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 cornstarch; mix well. Add egg; beat just until blended. Spoon over crumbs.
  • Bake  30 min. or until centres are almost set. Cool completely. Refrigerate 3 hours.
  • Remove  cheeesecakes from pan just before serving; discard paper liners. Place cheesecakes on dessert plates. Microwave jam in microwaveable bowl on HIGH 25 sec. or just until warmed. Spoon over cheesecakes.

Recipe Tips

Variation For cheesecakes with a smoother texture, blend cottage cheese in blender until smooth before using as directed.

How to Crush BiscuitsPlace biscuits in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Roll a rolling pin across the bag until fine crumbs form.

Special ExtraGarnish with fresh raspberries just before serving.

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Nutrition Information

Makes 12 servings, 1 mini cheesecake (43 g) each.

Nutrition per serving:

  • Calories 100 
  • Total fat 5 g
  • Saturated fat 3 g
  • Cholesterol 30 mg
  • Sodium 200 mg
  • Carbohydrate 8 g
  • Dietary fibre 0 g
  • Sugars 7 g
  • Protein 5 g
  • Vitamin A 6 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 2 %DV

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