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Mini Cheesecakes


Little mini cheesecakes are baked in paper lined muffin tins. Perfect for entertaining. Topped with blueberries and lemon zest, or try sliced strawberries.

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Rate this recipe 4.6/5 (53 Votes)


  • 1 cup graham cracker crumbs
  • 3/4 cup plus 2 tablespoons. sugar, divided
  • 3 tablespoons butter or margarine, melted
  • 3 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup whipping cream
  • 2 cups blueberries
  • 1 tablespoon lemon zest


Servings 18
Preparation time 20mins
Cooking time 20mins


Step 1

Heat oven to 325°F.

Mix graham crumbs, 2 tablespoons sugar and butter until blended; 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 onto cheesecakes. Top with blueberries and zest.

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