Mix Crust Mix, butter 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.
Yield: 6 servings, two mini cheesecakes each
Size-Wise: Sweets can be part of a balanced diet but remember to keep tabs on
Jazz It Up: Top with raspberries, blueberries or sliced strawberries just before
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 teaspoon ground
cinnamon; continue as directed.
Recipe and photo credit:
Kraft Foods - kraftrecipes.com.