Lemon-Blueberry Cheesecake Minis

By margiekyle

Ingredients

• 1 pkg. (2-layer size) lemon cake mix
• 1/2 cup MIRACLE WHIP Dressing
• 3 eggs, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup plus 1 Tbsp. powdered sugar, divided
• 2 Tbsp. lemon juice
• 2 Tbsp. orange marmalade
• 1/2 cup fresh blueberries

Details

Servings 24
Preparation time 20mins
Cooking time 285mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 350°F.

Mix dry cake mix, dressing and 1 egg until blended; spoon into 24 lined muffin cups, adding about 2 Tbsp. to each prepared cup.

Beat cream cheese in small bowl with mixer until creamy. Add 1 cup sugar and lemon juice; mix well. Add remaining eggs, 1 at a time, mixing after each addition just until blended. Spoon into muffin cups.

Bake 20 to 25 min. or until centers are almost set and edges are lightly browned. Cool in pans 10 min. Remove to wire racks; cool completely. Refrigerate 3 hours.

Microwave marmalade in small microwaveable bowl on HIGH 10 sec. or just until warmed. Add blueberries; stir to evenly coat. Spoon over cheesecakes; sprinkle with remaining sugar.