Mini Fruit Cheesecakes

6 ingredients
7 steps

Ingredients

  • 2 pkg (250g each) Philadelphia Brick Cream Cheese, softened
  • 1 pkg (85g) Jell-O Lemon Jelly Powder
  • 1 cup boiling water
  • 1 cup tub (1 L) thawed Cool Whip Whipped Topping
  • additional Cool Whip Whipped Topping
  • fresh fruit pieces

Directions

  1. 1
    BEAT cream cheese until smooth.
  2. 2
    DISSOLVE jelly powder in boiling water.
  3. 3
    Cool.
  4. 4
    While beating, add jelly to cream cheese until smooth in texture.
  5. 5
    STIR in 1 cup (250 mL) whipped topping.
  6. 6
    Pour into paper-lined muffin cups.
  7. 7
    REFRIGERATE; garnish with additional whipped topping and pieces of fresh fruit to serve.

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