• 12servings
  • 30minutes
  • 120calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 PEEK FREANS Lifestyle Selections Shortcake Biscuits, crushed

  2. 1 (250 g) package PHILADELPHIA Light Cream Cheese Spread

  3. 1 cup low-fat cottage cheese

  4. 3 tablespoons sugar

  5. 1/4 teaspoon vanilla

  6. 1/4 cup light sour cream

  7. 1 teaspoon cornstarch

  8. 1 egg

  9. 2 tablespoons KRAFT Pure Red Raspberry Jam

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F. Sprinkle biscuit crumbs evenly onto bottoms of a paper-lined mini cheesecake pan; set aside. Beat cream cheese, cottage cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Add sour cream and cornstarch; mix well. Add egg; beat just until blended. Spoon evenly into prepared muffin cups.

  2. Bake 30 min or until centres are almost set. Cool completely. Refrigerate at least 3 hours. Remove cheeesecakes from pan just before serving; discard paper liners. Place cheesecakes on serving plate.

  3. Microwave jam in microwaveable bowl on HIGH 25 sec. or just until warmed. Spoon over cheesecakes. Store leftovers in refrigerator.


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