Great Mini Cheesecakes

Serves 12

4 Shortcake Biscuits, crushed or little round nillas, crushed
1 pkg. (250 g) Philadelphia Light Cream Cheese Spread
1 cup low-fat Cottage Cheese, pureed with a hand blender
3 Tbsp sugar
1/4 tsp VE Vanilla
1/4 cup light sour cream
1 tsp cornstarch
1 egg
2 Tbsp your favorite VE Fruit dip (VE Summer Berry, VE Maple Spice, or VE Lemon Chiffon)

1. Preheat oven to 350ºF.
2. Sprinkle biscuit crumbs evenly onto bottoms of a paper-lined mini cheesecake pan; set aside. 3. Beat cream cheese, cottage cheese, sugar and vanilla in medium bowl with electric mixer
until well blended.
4. Add sour cream and cornstarch; mix well.
5. Add egg; beat just until blended.
6. Add your VE Fruit dip flavor and mix. Spoon evenly into prepared muffin cups.
7. Bake for 30 min or until centres are almost set. Cool completely.
8. Refrigerate at least 3 hours. Remove cheesecakes from cups just before serving.

Jazz It Up according to your choice of fruit dip:
VE Summer Berry - fresh berries
VE Maple spice - Walnuts and drizzled maple syrup
VE Lemon Chiffon - Citrus Zest

Or try tropical fruit - Pineapple, kiwi, starfruit juice might cause problems with setting so do not put it on until right before you serve it.

Or try omitting the VE Fruit Dip and just use VE Vanilla and add crushed Oreo cookies to it and then bake as per instructions.