“Snack”urday: Chocolate Cherry Mini Cheesecakes

Sorry I am running late today!  So much to do!  I feel like my head is spinning.  I think of everything we need to do for our trip, but it doesn’t seem to be getting done.  There is always tomorrow!

I have heard my readers loud and clear!  What do we do with all of this Knox Gelatin!  I am so glad you guys asked!  I found an amazing, and easy Cheesecake recipe.  It is one of the most asked for desserts at my house.  We love any kind of cheesecake!  This one uses lots of sale items this week.  I will give you a price breakdown after.  I know, a first for Snackurday!

There are also other great recipes you could use the gelatin for..

• Marshmallows..I’ve never attempted homemade, but I think I will soon!
• Make your own Jello.  Use fruit juice, recipe is on the box.
• Go to Kraftrecipes.com for a huge list of recipes.
• Or donate to a school or science teacher.  They love this stuff!  In High School we used to to make a model of a cell.

Ok, Ok, the recipe. By the way, it is already portion controlled.  Try just to eat one And, it is lower in calories than a regular cheesecake thanks to the Knox gelatin!

Chocolate Cherry Mini Cheesecakes

Chocolate Cherry Mini Cheesecakes Printable Version

• 14 squares Chocolate Graham Crackers, finely Crushed (1 Sleeve)
• ¾ Cup sugar, divided
• 3 TBSP Butter or Margarine (melted)
• 1 env. Knox Unflavored Gelatin
• 1 cup milk
• 2 pkg. (8 oz. cream cheese, softened)
• 1 tsp. vanilla
• 1 tsp. grated lemon zest (optional)
• 1 Can of Cherry Pie filling

Directions

Mix Crumbs, ¼ cup of the sugar and margarine in small bowl.  I just mixed right in the food processor.

Line a muffin pan with cupcake liners.

Press 1 large spoonful of crumbs into the bottom of each liner.  Bake at 350 degrees for 5 minutes.  Cool.

Pour milk into a small saucepan and sprinkle gelatin over the top; let stand 1 minute.

Stir milk over low heat for about 3 minutes or until gelatin is dissolved. Cool Slightly.

Blend Cream cheese and remaining ½ cup sugar in large bowl with electric mixer on medium speed until smooth.  Add vanilla and lemon zest.  Mix.

Gradually blend in gelatin mixture on low speed until well blended.

Spoon mixture into muffin cups about until about ¾ full.  Refrigerate cheesecakes 2-3 hours or until firm.

Garnish with a spoonful of Cherry Pie filling.  Serve! Makes 12 Cheesecakes~!

*Gluten free option! Purchase gluten free cookies and lay them in the bottom of the Muffin tin.  Great option for anyone with a gluten sensitivity!