Mini Cheesecakes Recipe

By Booper-2

Ingredients

• 1 cup HONEY MAID® Graham Cracker Crumbs
• 3/4 cup plus 2 tablespoons sugar, divided
• 3 tablespoons butter or margarine, melted
• 3 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
• 1 teaspoon vanilla
• 3 eggs
• 1 cup whipping cream
• 2 cups blueberries
• 1 tablespoon lemon zest

Details

Servings 18
Preparation time 20mins
Cooking time 50mins
Adapted from tasteofhome.com

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.
Yield: 18 servings.