Mini Cheesecake Tarts

This week, our couples' bible study was held at our house, and we needed a quick and delicious bite-sized treat. These cheesecake tarts could hardly be easier.


Crust:
1 1/2 cups graham cracker crumbs
1/3 cup light butter, melted
1 tablespoon sugar or Splenda

Tart:
1 small package Jello pudding, cheesecake flavor
2 cups milk
1 tablespoon lemon zest
Fresh berries (we used blueberries and raspberries)

Mix together crust ingredients. Press 1/4 teaspoon into each mini baking cup in a mini muffin pan. Bake at 350 degrees for 4 minutes (be careful to watch for over-browning). Let cool.

Mix together Jello package, lemon zest, and milk according to package directions. Let set. Spoon into cooled muffin cups. Top each tart with a berry. Keep refrigerated until serving.

Makes 18-25 little tarts.