Muffin pan cups hold the crumb crust and cheese filling for these mini no-bake treats. Made with a cheesecake mix, they're ready to chill in just minutes.
This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style Sesame Chicken.
