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Mini Cheesecakes from PHILADELPHIA®
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Prep Time:
20 minutes
Total Time:
200 minutes
Elegant mini cheesecakes with whipped cream, blueberries, and lemon zest for a delectable treat.
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
  • 0.75 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup whipping cream
  • 2 cups blueberries
  • 1 tablespoon lemon zest
Instructions:
  • Preheat your oven to 325 degrees F.
  • Combine graham crumbs, 2 tablespoons of sugar, and butter, then firmly press onto the bottom of 18 paper-lined muffin pan cups.
  • Combine cream cheese, 3/4 cup sugar, vanilla, and eggs one at a time until smooth. Pour mixture over crusts.
  • Bake for 25 to 30 minutes, or until the centers are just about set. Allow them to cool thoroughly, then refrigerate for 2 hours.
  • Whip the heavy cream with a mixer until stiff peaks form, then gently spread it onto the cheesecakes. Finish by topping them with blueberries and lemon zest.

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