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PHILADELPHIA Mini Cheesecakes

Prep time 20 mins
Cook time 3 hrs
Yield 18 servings
PHILADELPHIA Mini Cheesecakes

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

How to Make It

  1. HEAT oven to 325°F.

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

  3. 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.

  4. BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

  5. BEAT whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

  6.  

  7. Variation:

  8. 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.

  9.