Mini Fruit-Topped Cheesecakes

Directions

1. 1
   Mix Crust Mix, sugar and margarine with fork until crumbs are well moistened.
2. 2
   Press firmly onto bottoms of 12 paper-lined or foil-lined medium muffin cups.
3. 3
   Beat milk and Filling Mix with electric mixer on low speed until well blended.
4. 4
   Beat on medium speed 3 minutes.
5. 5
   (Filling will be thick.)
6. 6
   Spoon evenly over crusts.
7. 7
   Refrigerate at least 1 hour or until ready to serve.
8. 8
   Spoon fruit topping over cheesecakes just before serving.
9. 9
   Store leftover cheesecakes in refrigerator.