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

Advertisement

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.

    Advertisement
  • 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
Advertisement

Reviews (38)

Most helpful positive review

Rating: 5 stars
11/14/2013
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 was to put the lemon zest inside the batter.I had them cooling on a platter in my fridge when I ran to the market. Upon my return no more than 15 minutes later my home had been "invaded" by my youngest: 17 y/o daughter and about 1/2 dz of her friends. I had actually made "40 something" mini mini cheesecakes as I had no regular size cupcake cups. When I looked down I could have cried, there were 4 left on the platter UGHHH!!! The only consolation I had was that all I kept hearing was "Mama, these are the bomb". I couldn't possibly be mad? Anyway, I was thinking of adding pumpkin pie spice for Thanksgiving, then my mind started wandering... oreos, nilla wafers, pecan sandies (with a glazed pecan garnish YUM!), the possibilities are endless. I HIGHLY HIGHLY Recommend these they're so easy and so delicious, they will be my new "go to" when I need to bring something to a party. Oh well I guess I'm going back the the market again I need to make more "mini mini" cheesecakes, this time I'm hiding them!.... lol :-) Read More
(26)

Most helpful critical review

Rating: 3 stars
06/16/2013
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 is good. Next time I will just do three egg yolks. Read More
(8)
47 Ratings
  • 5 star values: 37
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/14/2013
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 was to put the lemon zest inside the batter.I had them cooling on a platter in my fridge when I ran to the market. Upon my return no more than 15 minutes later my home had been "invaded" by my youngest: 17 y/o daughter and about 1/2 dz of her friends. I had actually made "40 something" mini mini cheesecakes as I had no regular size cupcake cups. When I looked down I could have cried, there were 4 left on the platter UGHHH!!! The only consolation I had was that all I kept hearing was "Mama, these are the bomb". I couldn't possibly be mad? Anyway, I was thinking of adding pumpkin pie spice for Thanksgiving, then my mind started wandering... oreos, nilla wafers, pecan sandies (with a glazed pecan garnish YUM!), the possibilities are endless. I HIGHLY HIGHLY Recommend these they're so easy and so delicious, they will be my new "go to" when I need to bring something to a party. Oh well I guess I'm going back the the market again I need to make more "mini mini" cheesecakes, this time I'm hiding them!.... lol :-) Read More
(26)
Rating: 5 stars
02/25/2014
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" Nicki Read More
(13)
Rating: 5 stars
01/01/2014
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. Somebody asked me how long I was baking. Since about 3:00PM today :) Read More
(10)
Advertisement
Rating: 5 stars
04/05/2013
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 whipped cream and blueberries and drizzled others with melted chocolate- but honestly my favorites were the plain ones! Read More
(9)
Rating: 3 stars
06/16/2013
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 is good. Next time I will just do three egg yolks. Read More
(8)
Rating: 5 stars
03/27/2015
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 by 14g PER SERVING and increased the protein by 1g of fat. I had a few friends taste test the mods and they agreed it was out of this world! My husband didn't even realize that they weren't 'real' cheesecake until I told him:-) The modifications as written are for the recipe cut in HALF (we didn't need 18 for the two of us) Make the crust as written for 1/2 recipe. Replace the 1.5 blocks of cream cheese with 1 8oz block of GREEK cream cheese (lower in fat and cal and higher in protein) and 1 5.3oz container of your favorite flavored Greek yogurt (I used Yoplait cinnamon roll but vanilla would work too). Because of the sweetness of the yogurt and the slight sweetness of the cream cheese I cut the sugar to 1/4c. I also decreased the egg to 1 egg since the yogurt adds liquid to the mixture. I mixed all ingredients per the recipe and divided into 10 servings instead of 9 and worked the 'crust' up the sides of the cups a bit. Cooked for 25 min and while they were cracked when they came out of the oven they dropped and filled in the cracks as they cooled. Skipped the frou-frou toppings you don't need them and they just add fat and calories. If you use silicone muffin cups you can pop them right out and put them on a serving tray perfect finger food!:-) Read More
(5)
Advertisement
Rating: 5 stars
06/30/2013
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 up. Cheesecake is my weakness I will surely make these again and again they are super fast and very easy. Read More
(4)
Rating: 5 stars
01/26/2014
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 then topped them with some fresh strawberries and blueberries after they were baked. I also used oreo like cookies for the crust. I made several different desserts and this one went first and got the most raves. Wonderful recipe plan on making it often. Read More
(3)
Rating: 4 stars
06/12/2013
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 less melted butter to the oreo bits. Personally felt that it was too oily Read More
(3)