PHILADELPHIA Mini Cheesecakes

By carol gorman

Ingredients

• 1 cup Honey Maid Graham Crumbs
• 3 Tbsp. butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup sugar
• 1 tsp. vanilla
• 3 eggs
• 1 cup whipping cream
• 2 cups blueberries
• 1 Tbsp. lemon zest

Details

Servings 18
Preparation time 20mins
Cooking time 190mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 350°F.

Mix graham crumbs and butter until blended; press onto bottoms of 18 paper-lined muffin pan cups.

Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.

Bake 15 to 20 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

Beat whipping cream in small bowl with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.