Mini Cheesecakes from PHILADELPHIA®

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

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.
Mini Cheesecakes from PHILADELPHIA®
Mini Cheesecakes from PHILADELPHIA®
Mini Cheesecakes from PHILADELPHIA®
Mini Cheesecakes from PHILADELPHIA®

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

Categories

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