Mini Cheesecakes from PHILADELPHIA(R) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
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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 |
Directions:
1. Heat oven to 325 degrees F.
2. Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
3. 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.
4. Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
5. Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.
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