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Recipes

PHILADELPHIA Mini Cheesecakes

18 Servings

Desserts

3 HRS 20 MIN

Prep

15-30 mins

Cook

3 HRS

Calories

270

Ingredients

1 cup

graham cracker crumbs

3/4 cup

plus 2 Tbsp. sugar, divided

3 tbsp

butter or margarine, melted

3 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened

1 tsp

vanilla

3

eggs

1 cup

whipping cream

2 cups

blueberries

1 tbsp

lemon zest

Instructions

Step 1

Heat oven to 325°F.

Step 2

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

Step 3

Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon 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 onto cheesecakes. Top with blueberries and zest.