Mini No-Bake Cheesecakes Recipe

Name: Mini No-Bake Cheesecakes
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 mini cheesecakes
Ingredients: No Bake Cheesecake Ingredients; 2-8-ounce packages of Cream Cheese; 1 ¼ Cups Sweetened Condensed Milk; ¼ Cup Fresh Lemon Juice; 1 Teaspoon Vanilla Extract; 1 McCain Deep’n Delicious Chocolate Cake (or Marble or Vanilla); Your choice of fresh fruit topping; Graham Crust Ingredients; 40 g Crushed Honey Graham Wafers; 1 Tbsp. Shredded Coconut; ½ Tbsp. Sugar; 4 Tbsp. Butter, Melted

Ingredients

No Bake Cheesecake Ingredients
2-8-ounce packages of Cream Cheese
1 ¼ Cups Sweetened Condensed Milk
¼ Cup Fresh Lemon Juice
1 Teaspoon Vanilla Extract
1 McCain Deep’n Delicious Chocolate Cake (or Marble or Vanilla)
Your choice of fresh fruit topping
Graham Crust Ingredients
40 g Crushed Honey Graham Wafers
1 Tbsp. Shredded Coconut
½ Tbsp. Sugar
4 Tbsp. Butter, Melted

	PREP TIME 35m	COOK TIME 10m	TOTAL TIME 45m
YIELD 4 mini cheesecakes

Instructions

Start by mixing together the graham crust in a small bowl.
Grease cylindrical moulds, press graham crust mix inside each mould to completely cover the bottoms. Make sure each crust is about ¼ inch thick.
Bake in an oven for about 10 minutes.
Cut out approximately 12 cake rounds to match the size of cylindrical moulds. Each round should be about ½ inch thick. Set aside.
Using an electric mixer on medium speed, beat the cream cheese in a large bowl until smooth. Beat in condensed milk, a little at a time, scraping sides of the bowl as necessary. Beat in lemon juice and vanilla.
Build your cheesecakes inside the moulds. Alternating between cheesecake filling, McCain Deep’n Delicious icing and cake rounds.
Set in fridge to chill for about 15 minutes. Remove from moulds.
Top with your choice of fresh fruit topping, or enjoy as is.