These pretty individual dessert cups will definitely be a crowd pleaser.
- 1 In a medium sized bowl, prepare Aeroplane Strawberry Flavoured Jelly Crystals according to packet instructions. Set aside to cool completely (Note: if jelly is too warm when poured over filling it will melt the cream filling). In a second bowl combine Aeroplane Create- a- Jelly Crystals and ½ cup (125mL) boiling water, stir until fully dissolved add ½ cup (125mL) of ice cold water and set aside while the cheese cake filling is prepared.
- 2 Place crushed biscuits in a medium bowl, add melted butter and stir to combine well. Divide crumb mixture between 10 serving glasses or plastic cups. Using the base of a cup or fingertips loosely press biscuit crumb into cup bases.
- 3 Using an electric mixer beat cream cheese on medium speed until smooth. Add sweetened condensed milk and beat on medium speed for a minute or until smooth. Pour in create- a- jelly mixture; continue to beat for a minute until well combined. Pour cheesecake mixture evenly between cups (approx.1/3 cup (80mL) per cup).
- 4 Place cups on a tray, cover with plastic wrap and refrigerate until set (about 1-2 hours). Spoon chopped strawberries evenly between cheesecake cups. Carefully pour the cooled Aeroplane Strawberry Flavoured Jelly evenly over strawberries. Cover and refrigerate for 1 – 2 hours or until set.
Cheesecake will keep 1-2 days covered in the fridge.
These cheesecakes make great picnic food. Made in jars with lids, they travel well.