Mini Cheesecakes from PHILADELPHIA®

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

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 250 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat oven to 325 degrees F.

Step 2

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

Step 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.

Step 4

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

Step 5

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