How to Make Mini Cheesecakes from PHILADELPHIA® - A Step-by-Step Guide

Cheesecake lovers, rejoice! This recipe for Mini Cheesecakes from PHILADELPHIA® is a game-changer. These individual-sized treats are everything you love about traditional cheesecake, but in a convenient, portable form. Perfect for parties, potlucks, or just a decadent weeknight treat, these mini cheesecakes are sure to be a hit with everyone who tries them.

What sets these mini cheesecakes apart from the rest is the rich, creamy texture that only PHILADELPHIA® cream cheese can provide...

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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
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup whipping cream
  • 2 cups blueberries
  • 1 tablespoon lemon zest

Information

  • Prep Time: 20 mins
  • Additional Time: 3 hrs
  • Total Time: 3 hrs 20 mins
  • Servings: 18
  • Yield: 18 mini cheesecakes

  • 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.
  • Nutrition

    250 cal.

    • Total Fat: 19g
    • Saturated Fat: 11g
    • Cholesterol: 93mg
    • Sodium: 209mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 0g
    • Total Sugars: 13g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 15mg
    • Iron: 0mg
    • Potassium: 34mg