Strawberry Mini Mousse Cheesecakes

Strawberry Mini Mousse Cheesecakes
26 servings


Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened - -
sugar - -
flour - -
vanilla - -
sour cream - -
eggs - -
Hot water (140ºF to 160ºF) - -
strawberry-flavored gelatin - -
PHILADELPHIA Original Cream Cheese, softened - -
fresh strawberries, small dice - -
whipped topping, divided - -
fresh strawberries, cut in half - -


BEAT cream cheese, sugar, flour and vanilla with mixer fitted with paddle attachment on low speed 20 sec. Scrape bowl and paddle. Beat on medium speed 2 min. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Use #16 scoop to portion 2-1/4 oz. batter into each of 26 (2-1/2-inch) panettone paper molds (or into each of 13 molds for trial recipe). Bake in 300ºF convection oven 25 min. or until centers are set. Cool completely.

ADD hot water to gelatin mix; stir until completely dissolved. Set aside to cool.

BEAT cream cheese with mixer fitted with wire whisk attachment on medium speed 2 min., stopping occasionally to scrape bowl and whisk. Gradually add gelatin, beating well after each addition. Stir in diced strawberries. Fold in 1 qt. whipped topping (or 2 cups whipped topping for trial recipe). Refrigerate until slightly thickened. Spoon into pastry bag fitted with plain tip; pipe about 1/4 cup or 1-1/2 oz. Mousse onto top of each Cheesecake. Level tops with spatula. Refrigerate 2 hours or until firm.

FOR each serving: Top 1 cake with about 2 tsp. of the remaining whipped topping and 1 strawberry half.

Kraft Kitchens Tips

Make Ahead
Cheesecakes can be baked ahead of time. Cool, then wrap tightly in plastic wrap (or place in airtight container) and freeze up to 1 month. Remove from freezer as needed and place in cooler to thaw. Top with prepared mousse, then refrigerate until firm. Continue as directed.
Average Rating 3  (1)
Rated  by a cook on 11/30/2014
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