PHILADELPHIA Mini Cheesecakes

PHILADELPHIA Mini Cheesecakes

Yield:

18 servings

Recipe from

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 3 Hours

Ingredients

1 cups HONEY MAID Graham Cracker Crumbs
3/4 cups plus 2 Tbsp. sugar, divided
3 tablespoons Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 teaspoon vanilla
3 eggs
1 cup cup whipping cream
2 cups blueberries
1 tablespoon lemon zest

Preparation

HEAT oven to 325°F.

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

BEAT cream cheese, remaining 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.

 

Variation:

Omit the whipped cream, blueberries and lemon zest. Bake and chill cheesecakes as directed. Spread with 1/3 cup strawberry jam. Garnish with fresh strawberry halves and mint sprigs. Or, spread each cheesecake with 2 Tbsp. PHILADELPHIA INDULGENCE Milk Chocolate and 1 tsp. flaked coconut.

 

Note:

February 2013