Mini Raspberry Cheesecakes

By Hester

Ingredients

• 4 Peek Freans Lifestyle Selections Shortcake Biscuits, 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. cornstarch
• 1 egg
• 2 Tbsp. Kraft Pure Red Raspberry Jam

Details

Adapted from kraftcanada.com

Preparation

Step 1

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.