Rating: 4.5 stars
48 Ratings
  • 5 star values: 38
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.

Recipe Summary

additional:
3 hrs
total:
3 hrs 20 mins
prep:
20 mins
Servings:
18
Yield:
18 mini cheesecakes
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 325 degrees F.

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  • 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.

Tips

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.

Nutrition Facts

250 calories; protein 4g; carbohydrates 18.5g; fat 18.9g; cholesterol 92.6mg; sodium 208.8mg. Full Nutrition
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