Simple Way to Mini Vanilla Cheesecakes

Mini Cheesecakes From Philadelphia&Reg;

These are baked in a muffin pan for the perfect.

Recipe Summary Mini Cheesecakes From Philadelphia&Reg;

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

Ingredients | Mini Vanilla Cheesecakes

1 cup HONEY MAID Graham Cracker Crumbs

2 tablespoons sugar

3 tablespoons butter or margarine, melted

3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

¾ cup sugar

1 teaspoon vanilla

3 medium (blank)s eggs

1 cup whipping cream

2 cups blueberries

1 tablespoon lemon zest

Directions

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.

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.

Info | Mini Vanilla Cheesecakes

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

TAG : Mini Cheesecakes From Philadelphia&Reg;

Trusted Brands: Recipes and Tips, PHILADELPHIA Cream Cheese,