JELL-O® No-Bake Mini Cheesecakes recipe

Makes: 6 servings, two mini cheesecakes each

1 package (11.1 ounces) JELL-O No Bake Cheesecake
5 tablespoons margarine or butter, melted
2 tablespoons sugar
1 1/2 cups cold milk

MIX Crust Mix, margarine and sugar until well blended. Spoon evenly into 12 paper-lined medium muffin cups; press crust mixture firmly onto bottoms of cups.

BEAT milk and Filling Mix with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon evenly into prepared cups.

REFRIGERATE at least 1 hour. Store leftover cheesecakes in refrigerator.

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.

Jazz It Up
Top with raspberries, blueberries or sliced strawberries just before serving.

Variation - No-Bake Cappuccino Cheesecake Cups

Prepare crusts in paper-lined muffin cups as directed. Add 2 teaspoons MAXWELL HOUSE Instant Coffee granules to the milk; stir until dissolved. Add to the Filling Mix along with 1/4 tsp. ground cinnamon; continue as directed.

Recipe and photograph provided courtesy of Kraft Foods.