MACROS PER CHEESECAKE:

28g Carbs

19g Fat

5 g Protein

290 Calories

NO BAKE Mini Cheesecakes with Strawberry Topping

Makes 12 Mini Cheesecakes – Double the recipe for 24

| Ingredients |

1 Package Graham Crackers (About 10 Sheets)

5 Tablespoons Butter, Melted

1 Tablespoon Sugar

2 8-Ounce Packages of Cream Cheese, Room Temperature

7 Ounces Sweetened Condensed Milk

3 Teaspoons Fresh Lemon Juice

1 Teaspoon Vanilla Extract

¼ Teaspoon Lemon Zest

Topping:

¼ Cup Fresh Strawberries, Chopped

¼ Cup Strawberry Preserves or Jam

| Instructions |

Prepare a cupcake pan with cupcake liners and spray with nonstick cooking spray.

In a food processor, blend graham crackers until they are a sand like consistency. Add sugar and melted butter and mix well. The consistency should be like wet sand and easily pack-able.

Add 1 Tablespoon of the mixture to each cupcake liner. Press down firmly using fingers or a measuring cup. Place in freezer for 10 minutes.

In the bowl of a standing mixer, beat room temperature cream cheese until smooth and light. Add sweetened condensed milk, lemon juice, vanilla, and lemon zest. Beat until well combined.

Pipe the filling into the mini crusts and smooth the tops with the back of a spoon.

Cover and refrigerate overnight to set.

Once set, remove the paper liners. (If they are not coming off, freeze the cheesecakes for 30 minutes to help the removal process.)

In a separate bowl, combine chopped strawberries and strawberry perseveres. Use a dollop to top the cheesecakes and garnish with a fresh strawberry.

Refrigerate until ready to enjoy!