Mini Raspberry Cheesecakes

Name: Mini Raspberry Cheesecakes
Ingredients: 4 round shortbread cookies, 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. corn starch; 1 egg; 2 Tbsp. Kraft Pure Raspberry Jam

9 ingredients

15 steps

Ingredients

4 round shortbread cookies, 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. corn starch
1 egg
2 Tbsp. Kraft Pure Raspberry Jam

Directions

1

Heat oven to 350 degrees F.
2

Sprinkle cookie crumbs onto bottoms of 12 paper-lined muffin cups.
3

Beat cream cheese spread, cottage cheese, sugar and vanilla in medium bowl with mixer until blended.
4

Add sour cream and corn starch; mix well.
5

Add egg; beat just until blended.
6

Spoon into prepared pans.
7

Bake 30 min.
8

or until centres are almost set.
9

Cool completely.
10

Refrigerate 3 hours.
11

Remove cheeesecakes from pan just before serving; remove and discard paper liners.
12

Place cheesecakes on serving plate.
13

Microwave jam in microwaveable bowl on HIGH 25 sec.
14

or just until warmed.
15

Spoon over cheesecakes.