Mini Cheesecakes from PHILADELPHIA®

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Description

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

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

Instructions

  1. Heat oven to 325 degrees F.
  2. Mix graham crumbs
  3. 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
  4. Beat cream cheese
  5. remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs
  6. 1 at a time
  7. mixing on low speed after each just until blended. Pour over crusts.
  8. Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  9. Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

Prep Time: 20 mins

Total Time: 3 hrs 20 mins

Servings: 18

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