Mini cheesecake tarts

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Dietitian's note:This recipe is easy to make and a hit for any special occasion!

WHAT YOU NEED

Serving size: 1 mini tart

Line a 12-count muffin tray with paper liners.
In a bowl, mix together graham cracker crumbs and butter until combined. Scoop a heaping tablespoon into the bottom of each muffin liner, using the back of the tablespoon to press down into cup to form the crust. Set aside.
In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and PediaSure Complete^® until smooth. Stir in lemon juice and vanilla.
Pour cheese mixture into muffin liners over the crust, dividing evenly.
Refrigerate 4 hours or until set. Top with fresh berries before serving.

For a lower fat option, substitute the sweetened condensed milk and cream cheese for the light versions.
Short on time? You can make this cheesecake in a
9-inch prepared graham cracker pie crust.