Mini Raspberry Cheesecakes

Great finger food desserts!

Makes 16

16 sweet pastry cases

425g can raspberries, drained

250g block PHILADELPHIA Cream Cheese, softened

1 tablespoon lemon juice

Grated rind of 1 lemon

1 egg, lightly beaten

2 teaspoons vanilla essence

icing sugar, to dust

1. BAKE the pastry cases at 200°C for 5 minutes. Allow to cool.
2. SPOON the berries into each pastry case. Combine the remaining ingredients and mix well until smooth, then spoon evenly over the berries.
3. BAKE at 180°C for 20-25 minutes or until filling is set and pastry is golden. Allow to cool. Dust with icing sugar before serving.

Suitable to freeze.