Mini Cheesecakes from PHILADELPHIA®
Recipe by Philadelphia from allrecipes.com
Dessert 3 Hr. 20 Mins.
Ingredients
18
18 servings
- •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
- Heat oven to 325 degrees F.
- Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
- 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.
- Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
- Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.
Nutritional Facts
Per 18 servings
- Calories: 250
- Carbohydrate: 19g
- Fat: 19g
- Fiber: 0g
- Protein: 4g
- Sugar: 13g
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