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My review
Mini Cheesecakes from PHILADELPHIA®
87
Philadelphia
"Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts."
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Ingredients
3 h 20 m servings 250Original recipe yields 18 servings (18 mini cheesecakes)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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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Reviews
Read all reviews 3037 Ratings
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Most helpful positive review
10/12/2013
I thought they were delicious, and I've never seen anything disappear quicker in my life lol. I made these with "Lorna Doone" cookies as I had no graham crackers and the only other change I made...
Most helpful critical review
6/16/2013
I made these and they are just mediocre at best. I think that there is a typo in the recipe. This batter should not have egg whites. It makes the cakes too lofty. That being said, the flavor...
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10/12/2013
I thought they were delicious, and I've never seen anything disappear quicker in my life lol. I made these with "Lorna Doone" cookies as I had no graham crackers and the only other change I made...
2/25/2014
Have made these several times and they always turn out great. BTW mzflorida said "the recipe should not have egg whites." Nowhere in the recipe do I see egg whites, just "3 eggs" ...
4/5/2013
These are absolutely delicious, and easy to make. Everyone was raving about them when I brought them to a party. They make 18 cupcake-sized cheesecakes- a great serving size. I topped some with...
12/31/2013
I took another reviewers suggestion and added the lemon zest to the batter. I made them as mini cup cakes. They came out great. I brought them to a party and got great reviews from everybody....
6/16/2013
I made these and they are just mediocre at best. I think that there is a typo in the recipe. This batter should not have egg whites. It makes the cakes too lofty. That being said, the flavor...
3/27/2015
This recipe is SO easy to make. I have made it both as written and with 'healthy' modifications and it came out perfect both times! The changes I made cut the calories in half, reduced the fat b...
6/30/2013
I was in a hurry and added the heaven cream before I realized it was used after cooking. I went ahead and cooked my creation and they turned out so good. My family loved them even with the goof ...
1/25/2014
I made this for one of our Christmas dinner desserts. I used homemade strawberry jelly instead of the blueberries. I put some jelly on top and mixed it in the cheesecakes before baking them, t...
6/11/2013
No idea why there are so little reviews for this recipe. Many these mini cheesecakes on two separate occasions. Fed them to my colleagues and friends, THEY LOVED IT! For me, I preferred to add l...