Mini Raspberry Cheesecakes

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

sweet pastry cases, raspberries, philadelphia cream cheese, lemon juice, lemon, egg, vanilla essence, icing sugar

Taken from www.kraftrecipes.com/recipes/mini-raspberry-cheesecakes-103198.aspx (may not work)