PHILADELPHIA Mini Cheesecakes
Watch now to discover how to create this luscious berry-topped mini cheesecake recipe! PHILADELPHIA Mini Cheesecakes are the perfect size for a treat but with lots and lots of big taste.
What You Need
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1 cup graham cracker crumbs
3/4 cup plus 2 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
1 tsp. vanilla
3 eggs
1 cup whipping cream
2 cups blueberries
1 Tbsp. lemon zest
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Let's Make It
1
Heat oven to 325°F.
2
Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
3
Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
4
Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
5
Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.
Kitchen Tips
Tip 1
Size Wise
With their built-in portion control, these creamy cheesecakes can help you keep tabs on portions.
Tip 2
Variation
Omit whipping cream, blueberries and lemon zest. Bake and refrigerate cheesecakes as directed. Spread evenly with 1/3 cup strawberry jam. Garnish with fresh strawberry halves and mint sprigs. Or, spread each cheesecake with 2 Tbsp. PHILADELPHIA Milk Chocolate Cream Cheese Spread, then top with 1 tsp. BAKER'S ANGEL FLAKE Coconut.
Tip 3
Halloween Mini Cheesecakes
Omit whipping cream, blueberries and lemon zest. Garnish each cheesecake with 6 pieces candy corn, 12 miniature candy-coated chocolate pieces or 3 miniature peanut butter cup halves before serving.
Tip 4
Easter Nest Mini Cheesecakes
Omit whipping cream, blueberries and lemon zest. Garnish each cheesecake with 1 generous Tbsp. toasted BAKER'S ANGEL FLAKE Coconut and 3 speckled malted chocolate eggs.
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