Mini-Cheesecakes
By cindygwest
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Ingredients
- 1 cup graham cracker crumbs
- 3/4 cup plus 2 T. sugar, divided
- 3 T. butter, melted
- 3 pkg. (8 ounces each) Philadelphia cream cheese, softened
- 1 t. vanilla
- 3 eggs
- 1 cup whipping cream
- 2 cups blueberries
- 1 T. lemon zest
Details
Servings 18
Preparation
Step 1
Heat oven to 325 degrees. Mis graham crumbs, 2 T. sugar and butter; press down onto bottoms of 18 paper-lined muffin pans. 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 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.
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