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Philadelphia Mini Cheesecakes

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PREP TIME
20 min
COOKING TIME
180 min
TOTAL TIME
200 min
SERVINGS
18 servings
Dessert
Philadelphia Mini Cheesecakes
Ingredients
  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup whipping cream
  • 2 cups blueberries
  • 1 tablespoon lemon zest
Instructions
1
Preheat your oven to 325 degrees Fahrenheit.
2
Combine graham crumbs, the remaining 2 tablespoons of sugar, and softened butter in a bowl until they form a cohesive mixture. Press this mixture firmly onto the bottoms of 18 muffin pan cups that have been lined with paper.
3
In a separate bowl, use an electric mixer to blend together the cream cheese, the remaining 3/4 cup of sugar, and vanilla extract until smooth. Gradually add eggs one at a time, mixing on low speed after each addition just until the mixture is well combined. Pour this mixture over the crusts you've prepared.
4
Bake your cheesecakes in the oven for 25 to 30 minutes, or until they are almost set in the center. Remove them from the oven and let them cool completely before refrigerating them for at least 2 hours.
5
Just before serving, use an electric mixer to whip heavy whipping cream on high speed until it forms stiff peaks. Spread this whipped cream gently over the cooled cheesecakes, then top them with fresh blueberries and a sprinkle of lemon zest.