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.

Photo by Jeannie K.

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

18

servings

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

18

servings

Ingredients

  • 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

Directions

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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