Little mini cheesecakes are baked in paper lined muffin tins. Perfect for entertaining. Topped with blueberries and lemon zest, or try sliced strawberries.
- 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
Preparation time 20mins
Cooking time 20mins
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.