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My review
Mini Cheesecakes from PHILADELPHIA®
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 250 calsOriginal recipe yields 18 servings (18 mini cheesecakes)
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- 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.
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.
Nutrition Facts
Per Serving: 250 calories; 18.9 g fat; 18.5 g carbohydrates; 4 g protein; 93 mg cholesterol; 209 mg sodium. Full nutrition
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Reviews
Read all reviews 2834 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...