Philadelphia Mini Cheesecakes

By srumbel

They are so easy to make. These are the best mini cheesecakes. They are the perfect portion control. Very easy to make and even better to enjoy!!!
from kraftrecipes

Ingredients

• 1 cup HONEY MAID Graham Cracker Crumbs
• 3/4 cup plus 2 Tbsp. sugar, divided
• 3 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 3 eggs
• 1 cup whipping cream
• 2 cups blueberries
• 1 Tbsp. lemon zest

Preparation

Step 1

HEAT oven to 325°F.

MIX graham crumbs, 2 Tbsp. 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.

Kraft Kitchens Tips
Size-Wise
With their built-in portion control, these creamy cheesecakes can help you keep tabs on portions.Variation Omit the whipping cream, blueberries and lemon zest. Bake and refrigerate cheesecakes as directed. Spread evenly with 1/3 cup strawberry jam. Garnish with fresh strawberry halves and mint sprigs. Or, spread each cheesecake with 2 Tbsp. PHILADELPHIA INDULGENCE Milk Chocolate, then top with 1 tsp. BAKER'S ANGEL FLAKE Coconut.