No Bake Marshmallow Cheesecakes

These No-Bake Patriotic Marshmallow Cheesecakes couldn't be simpler to whip up! Fluffy and airy, they're the perfect treat for hot summer days.

Ingredients

• 1 pkgs (8 oz) PHILADELPHIA Light Cream Cheese, softened

• ¼ cup white sugar

• 1 tsp vanilla extract

• ½ (7 oz) jar JET-PUFFED Marshmallow Crème

• ½ (8 oz) tub Cool Whip Free, thawed

• ⅔ cup fresh blueberries

• ⅔ cup fresh strawberries, diced

• JET-PUFFED Star Mallows, for garnish

Instructions

In a large bowl, beat the cream cheese, sugar, and vanilla with a handheld electric mixer on medium speed for about 2 minutes, or until creamy and fluffy. Beat in the marshmallow crème until combined. Lastly, fold in the Cool Whip until incorporated and mixture is light and fluffy.

Place the mixture into a piping bag or a large resealable plastic bag and snip off a corner of the bag. Fill the bottoms of miniature 4 oz jars with about a Tablespoon each of the blueberries and strawberries. Pipe the cheesecake on top, filling to the brim of the jar.

Top the cheesecakes with an arrangement of JET-PUFFED Star Mallows for a patriotic touch. Tie wooden spoons to the front of each jar for an easy, portable dessert. Store cheesecakes in the fridge until ready to serve.

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