PHILADELPHIA Mini Cheesecakes

PHILADELPHIA Mini Cheesecakes


  • cup graham cracker crumbs
  • 3/4 cup plus 2 Tbsp. sugar, divided 
  • Tbsp. butter or margarine, melted
  • pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • tsp. vanilla
  • 3 eggs
  • cup whipping cream
  • cups blueberries
  • Tbsp. lemon zest


  1. Heat oven to 325°F.
  2. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
  3. Beat cream cheese, vanilla and remaining sugar with mixer until blended.
  4. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
  5. Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  6. Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.
  7. Enjoy!!

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