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PHILADELPHIA Mini Cheesecakes

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Recipe Summary

prep:
20 mins
cook:
3 hrs
total:
3 hrs 20 mins
Yield:
18 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • HEAT oven to 325°F.

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  • 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.

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