mini cheesecakes from philadelphia®

Ingredients

• Servings: 18
• 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

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• heat oven to 325 degrees f.
• mix graham crumbs, 2 tbsp. sugar and butter; press 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 cheesecakes. top with blueberries and lemon zest.