yield- 6 mini cheesecakes
1 8oz pkg Philadelphia Cream Cheese, lightly softened
1/2 cup graham cracker crumbs
juice of 1 lemon
1/4 cup sugar
2 tbls butter melted
6 oz condensed milk
1/2 cup strawberries sliced
1/2 cup blue berries
Preheat oven to 325 degrees
Crust-Mix graham cracker crumbs and 2 tbls butter until blended well and slightly grainy. Press crumbs into the bottoms of lined muffin pan cups. Bake for 10 minutes or until the crust are golden brown. Set aside and let cool completely.
Cheesecake mix-Beat cream cheese, vanilla, lemon juice and condensed milk on medium until mixed well. Pour mix onto cooled graham cracker crust. Place into refrigerator for 6 hours or until completely set and firm.
Strawberry sauce-In a bowl place the strawberries and top with the sugar. Coat well and let sit in the refrigerator until the cheesecakes have set.
Remove the cheesecakes, peel back the muffin cups and toss. Garnish the cheese cake with the strawberry sauce blueberries strawberries.