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| Mini Cheesecakes from PHILADELPHIA® |
"Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts."
Ingredients :
- 1 cup HONEY MAID Graham Cracker Crumbs
- 2 tablespoons sugar
- 3 tablespoons butter or margarine, melted
- 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 cup whipping cream
- 2 cups blueberries
- 1 tablespoon lemon zest
Instructions :
| Prep : 20M | Cook : 18M | Ready in : 3H20M |
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- Heat oven to 325 degrees F.
- Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
- Beat cream cheese, remaining 3/4 cup 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 gently onto cheesecakes. Top with blueberries and lemon zest.
Notes :
- Variation:
- Omit the whipped cream, blueberries and lemon zest. Bake and chill cheesecakes as directed. Spread 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 and 1 tsp. flaked coconut.
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