INGREDIENTS

CRUST:
– 200 grams crushed crackers (grahams or chocolate biscuit)
– 2 tbsp sugar
– 6 tbsp melted butter

CHEESECAKE LAYER:
– 2-228 grams cream cheese, softened
– 1-370ml Angel All Purpose Creamer, chilled overnight
– Half can Angel Condensada
– 1 tbsp unflavored clear gelatin
– ¼ cup water

TOPPINGS:
– Strawberry Pie Filling/Topping or Strawberry Jam

PROCEDURE

1. In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
2. In another bowl, beat cream cheese and Ange All Purpose Creamer and Angel Condensada, until creamy and fluffy. Set aside.
3. Combine gelatin and water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently. Mix well until combined.
4. Divide cream cheese mixture into prepared cups. Top with strawberry pie filling. Chill for 4 hours or overnight.