Ingredients
| Crust: | |
| 200 grams | crushed crackers (grahams or chocolate biscuit) |
| 2 tablespoons | sugar |
| 6 tablespoons | melted butter (75g) |
| Cheesecake: | |
| 2 -228 grams | cream cheese, softened |
| 1 – 410 ml can | Angel Kremdensada, chilled |
| 1 tablespoon | unflavored clear gelatin |
| 1/4 cup | water |
| Topping: | chocolate or caramel syrup |
| strawberry or blueberry pie filling | |
| fruit jam |
Procedure
In a bowl, combine crushed crackers, sugar and butter. Mix well
Press mixture at the bottom of the cups or container. Set aside
In another bowl, beat cream cheese and Angel Kremdensada until cream and fluffy. Set aside
Combine gelatin and water in a small pot. Bring to a quick boil
Pour gelatin mixture to cream cheese mixture and fold gently
Divide cream cheese mixture into prepared cups.
Chill for 4 hours or overnight
Top cream cheese cups with desired topping
Makes 15 cups/jars
