- 18
- 20 mins
- 190 mins
4.7/5
(15 Votes)
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
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.