Mini Cheesecakes from PHILADELPHIA® recipe

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Ingredients

1 cup HONEY MAID Graham Cracker Crumbs
2 tablespoons sugar
3 tablespoons butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 medium (blank)s eggs
1 cup whipping cream
2 cups blueberries
1 tablespoon lemon zest

Nutrition Info

249.5 calories
carbohydrate: 18.5 g
cholesterol: 92.6 mg
fat: 18.9 g
fiber: 0.4 g
protein: 4 g
saturatedFat: 10.5 g
servingSize: -
sodium: 208.8 mg
sugar: 12.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 325 degrees F.

  2. Mix graham crumbs, 2 Tbsp. sugar and butter, press onto bottoms of 18 paper-lined muffin pan cups.

  3. Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.

  4. Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

  5. Beat whipping cream with mixer on high speed until stiff peaks form, spread gently onto cheesecakes. Top with blueberries and lemon zest.

Recipe Yield

18 mini cheesecakes

Recipe Note

Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.

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