Mini Cheesecakes from PHILADELPHIAֲ®

admin 25/04/20 Recipes


18 mini cheesecakes

Prep Time


Cook Time



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


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.


Calories: 250 kcal

Carbohydrates: 18.5 g

Cholesterol: 96 mg

Fat: 18.9 g

Fiber: 0.4 g

Protein: 4 g

Sodium: 209 mg

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