Mini Raspberry Cheesecakes Courtesy Of: Kraft Mini Raspberry Cheesecakes 24 servings Peek Freans Lifestyle Selections Bran Crunch Biscuits, finely crushed,2/3 cup [150 mL] Philadelphia Light Brick Cream Cheese Spread, softened,2 cups [500 mL] Low-fat cottage cheese,2 cups [500 mL] Sugar,6 Tbsp. [90 mL] Vanilla,1/2 tsp. [2 mL] Light sour cream,1/2 cup [125 mL] Cornstarch,2 tsp. [10 mL] Eggs,2 each Raspberry jam,1/4 cup [60 mL] SPRINKLE 1-1/4 tsp. (6 mL) biscuit crumbs onto bottom of each of 24 paper-lined muffin cups (or onto bottom of each of 12 paper-lined muffin cups for trial recipe).
BEAT cream cheese spread, cottage cheese, sugar and vanilla with mixer until well blended. Add sour cream and cornstarch; mix well. Add eggs; beat just until blended. Spoon 3-1/2 Tbsp. (52 mL) batter into each prepared cup.
BAKE in 350ºF standard oven 20 min. or until centres are almost set. Cool completely. (Do not remove cheesecakes from pans.) Refrigerate 3 hours. Remove cheesecakes from pans and paper liners just before serving.
HEAT jam in small saucepan on low heat 5 min. or just until jam is melted, stirring constantly. Drizzle heaping 1/2 tsp. (2 mL) jam over each cheesecake.

Use a food processor to crush the biscuits.

Special Extra:
Garnish plates with fresh raspberries.

For a smoother cheesecake filling, blend cottage cheese in blender until smooth before using as directed.

Nutrition Bonus:
These delicious mini cheesecakes can be part of a healthful eating plan.
Nutrition Information Per Serving (1 mini cheesecake (41 g)) : 110 calories, 6g total fat, 3.0 g saturated fat, 35mg cholesterol, 190mg sodium, 9g carbohydrate, 0g dietary fibre, 7g sugars, 5g protein, 6%DV vitamin A, 0%DV vitamin C, 4%DV calcium, 2%DV iron.
Exchange: 0.5 Carbohydrates, 1 Fats