• Serves: 24
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 2 hrs 40 min



  • ½ cup (125 mL) melted butter
  • 1 tbsp (15 mL) packed brown sugar
  • ⅔ cup (150 mL) graham cracker crumbs

Cheesecake Filling

  • 1 ½ tsp (7 mL) unflavored powdered gelatin
  • 10 oz. (300g) cream cheese, softened
  • ⅓ cup (75 mL) granulated sugar
  • 3 tbsp (45 mL) 35% whipping cream
  • ½ cup (125 mL) Welch’s Strawberry Banana Fruit Fusion Spread
  • 6 small strawberries, cut into 24 wedges


  1. Crust: Stir together graham cracker crumbs, melted butter and brown sugar until crumbs are moistened. Firmly press crumb mixture evenly into 24 paper-lined mini muffin cups. Freeze for 15 minutes or until firm.
  2. Cheesecake Filling: Meanwhile, whisk gelatin with 1/4 cup (60 mL) boiling water until dissolved. Using electric mixer, beat together cream cheese, sugar and whipping cream until light and smooth. Beat in 1/4 cup Strawberry Banana Fruit Fusion Spread until combined.
  3. Divide filling evenly among crusts. Refrigerate for 2 hours or up to overnight until firm and set.
  4. Heat remaining Strawberry Banana Fruit Fusion Spread until pourable. Toss with strawberries. Top cheesecakes evenly with strawberry mixture before serving.


Tip: Cheesecakes can be prepared and refrigerated up to 24 hours before serving.

Nutrition per Serving

Serving Size: 1 cheesecake
  • Calories 120
  • Fat 8g
  • Saturated Fat 5g
  • Trans Fat 0.3g
  • Cholesterol 25mg
  • Sodium 100mg
  • Carbohydrate 10g
  • Fiber 0g
  • Sugars 9g
  • Protein 1g

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