PHILADELPHIA Mini Cheesecakes

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absolutely delicious !!! Made them for a church dinner..and got raves, soooo made them again for Mother's Day ! Much better than my big cheesecake recipe, and so much easi...read more

posted by

DottieB527

on 5/18/2013

time

prep:

20 min

total:

3 hr 20 min

servings

total:

18 servings

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What You Need

cup HONEY MAID Graham Cracker Crumbs

3/4

cup plus 2 Tbsp. sugar, divided

Tbsp. butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

tsp. vanilla

eggs

cup whipping cream

cups blueberries

Tbsp. lemon zest

Make It

HEAT oven to 325°F.

MIX graham crumbs, 2 Tbsp. sugar and butter until blended; press onto bottoms of 18 paper-lined muffin pan cups.

BEAT cream cheese, remaining 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 onto cheesecakes. Top with blueberries and zest.

Kraft Kitchens Tips

Size-Wise

With their built-in portion control, these creamy cheesecakes can help you keep tabs on portions.

Variation

Omit the 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 SNACK DELIGHTS Milk Chocolate, then top with 1 tsp. BAKER'S ANGEL FLAKE Coconut.

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DottieB527

posted:5/18/2013

absolutely delicious !!! Made them for a church dinner..and got raves, soooo made them again for Mother's Day ! Much better than my big cheesecake recipe, and so much easier to serve.I topped mine with 1 tub of cool whip, and an 8 oz cream cheese. It held up better than just cream, for a dessert table..not to mention more cream cheese is never a bad thing !

bleele

posted:4/9/2013

Love, love, love...Made mine with crushed up chocolate chip cookies for a crust instead of graham crackers. Put mini chocolate chips in the cheesecake batter, baked as usual. When served put a dollop of whipped cream and drizzled fudge topping on top, wow, was so delicious and it looked like a 5 star restaurant had prepared.

laila56

posted:4/2/2013

Very easy to make and absolutely love the endless veriouty of topping that you can use not as if your making it in 9-inch spring pan!! Looks and tastes amazing! What I really love about this cheese cake is that is doesn't take a long time cooling down!!I already made that recipe twice and would most definitely make it again!!

a cook

posted:3/31/2013

Dense, creamy texture and wonderful flavor yet SUPER easy to make. I like the individual servings. Excellent plain or topped to suit the season/holiday.

sheri1639

posted:3/30/2013

Mine sank in the middle any suggestions so this does not happen? Flavor is awesome.

CErcole

posted:3/27/2013

Delicious and looked adorable :)

marialenna

posted:3/26/2013

I want to make this recipe with the Oreo cookies but want to know if the cheesecake mixture will be too soft as compared to the Oreo which will cause a squish of the cheese portion when you bite into it as opposed to the wafer/cheese combo being soft and possibly more compatible.

joan29nm

posted:3/26/2013

What rave reviews I got with these mini cakes...Absolutely delicious, creamy and so simple...They are on my "Hit Parade".

a cook

posted:3/26/2013

I enjoyed making these - so good & easy. Changed the toppings by using Jello white chocolate pudding and cool whip. Will be making again.

a cook

posted:3/26/2013

I have made these for years. Also use the vanilla wafers for crust. These freeze great and I always have a dessert or snack ready. They thaw in about 10 minutes.