Easy Mini Lemon Cheesecake

4 ingredients
7 steps

Ingredients

  • 1 pkg (250 g) Philadelphia Brick Cream Cheese, softened
  • 1 pkg (85 g) Jell-O Lemon Jelly Powder
  • 1 cup boiling water
  • 1 cup Cool Whip Whipped Topping, thawed

Directions

  1. 1
    BEAT cream cheese until smooth.
  2. 2
    DISSOLVE jelly powder in boiling water.
  3. 3
    Cool until slightly thickened.
  4. 4
    BEAT jelly into cream cheese, until smooth.
  5. 5
    FOLD in whipped topping.
  6. 6
    Pour into paper-lined muffin cups.
  7. 7
    Freeze.

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