Ingredients:

Crust

1 3/4 cups graham cracker crumbs

1 tablespoon Sugar

1 Stick melted butter (salted)

Filling

1 package Cream Cheese (softened)

2/3 cup evaporated milk

2 tablespoons flour

3/4 cup sugar (may also use a sugar substitute)

1 egg

1 teaspoon grated lemon peel (or zest)

1 1/2 cups halved and/or sliced strawberries

3 tablespoons Strawberry jelly (warmed)

Whipped Cream (optional)

Chocolate Shavings

Directions:

Preheat oven to 325 degrees F.

Crust - Mix all crust ingredients together in a medium bowl until well blended and coated. Press into individual cupcake cups and pre-cook for 10 minutes.  Take out of oven and let cool for a few minutes before adding cheesecake mixture.

Filling - Put all the filling ingredients in a blender and blend until smooth.

Pour into individually crusted cups and bake for 35-40 minutes or until center is firm. Let cool for 15 minutes, top with strawberries and drizzle with warmed strawberry jelly.  Refrigerate until just before serving.  When fully cooled, you can also drizzle with chocolate or add chocolate shavings, or add a touch of whipped cream just before serving, if desired.

That's how it's done! This recipe is simply delicious and not only looks good, but is a great solution for indulging while maintainging portion-conscious eating!  You can also use a sugar substitute for this recipe (like Splenda) to cut back on calories.