Strawberry Lemonade Cheesecake Minis from the Kraft site!
what you need
MIX graham crumbs, 1/4 cup sugar and butter until blended; press onto bottoms of 24 paper-lined muffin pan cups. Refrigerate until ready to use.
CHOP enough strawberries to measure 1-1/2 cups; place in medium bowl. Add jam; mix lightly. Reserve remaining berries for garnish.
BEAT cream cheese and remaining sugar with mixer until blended. Add dry gelatin mix; mix well. Stir in COOL WHIP. Spoon about 1 Tbsp. cream cheese mixture over each crust. Top with chopped strawberry mixture and remaining cream cheese mixture.
REFRIGERATE 4 hours or until firm. Garnish with reserved berries and lemon zest.