Strawberry Lemonade No Bake Cheesecake Shooters

• For Graham Cracker Crust
• 1-1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 Tbsp. melted butter
• For the Cheesecake
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, at room temperature
• 1 can (14 oz.) sweetened condensed milk
• 2-1/2 tsp. JELL-O Lemon Flavor Gelatin
• zest from one lemon
• 1/2 tsp. lemon extract
• For the Strawberry Topping
• 4 cups chopped strawberries Safeway 1 lb For $3.99 thru 02/09
• 1/2 cup granulated sugar
• 1 Tbsp. vanilla extract

1. For the cheesecake: Beat PHILADELPHIA Cream Cheese and sweetened condensed milk in a medium bowl until smooth, then beat in gelatin mix, lemon zest, and lemon extract.
2. Cover and refrigerate for at least 4 hours to set up (I left mine overnight).
3. For the strawberry topping: Combine all ingredients in a medium pot over medium heat.
4. Cook, stirring occasionally, for 12-15 minutes.
5. Let cool and store in fridge until ready to use.
6. *Mixture will thicken upon cooling.
7. For the graham cracker crust: Whisk graham cracker crumbs and sugar together, then drizzle in melted butter and combine until mixture is uniform.
8. To assemble cheesecake shooters: Add 1 Tbsp or so of graham cracker crust to the bottom of a small glass or shot glass.
9. Top with 2 Tbsp cheesecake mixture, then 1 Tbsp of strawberry topping.
10. Serve immediately.
11. Images do not match method of preparation.
12. Looks like two layers.
13. Note: For a more traditional looking cheesecake, press the entirety of the graham cracker mixture into the bottom of a 9 inch pie plate.
14. Fill with cheesecake mixture, then top with strawberry topping.
15. Place in fridge to set up for four hours before serving.

graham cracker crumbs, sugar, butter, philadelphia cream cheese, condensed milk, jello, zest from, lemon extract, strawberries, granulated sugar, vanilla

Taken from www.kraftrecipes.com/recipes/strawberry-lemonade-no-bake-cheesecake-shooters-167163.aspx (may not work)