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Desserts

PHILADELPHIA Mini Cheesecakes

PHILADELPHIA Mini Cheesecakes recipe
photo by:kraft
If you're a cheesecake fan, our recipe for luscious berry-topped minis will send you straight to the store for the ingredients.
time
prep:
20 min
total:
3 hr 20 min
servings
total:
18 servings

What You Need

1
cup  graham cracker crumbs
3/4
cup  plus 2 Tbsp. sugar, divided
3
Tbsp.  butter or margarine, melted
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
tsp.  vanilla
3
 eggs
1
cup  whipping cream
2
cups  blueberries
1
Tbsp.  lemon zest

Make It

HEAT oven to 325°F.

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

BEAT cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon 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 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 Milk Chocolate Cream Cheese Spread, then top with 1 tsp. BAKER'S ANGEL FLAKE Coconut.
Halloween Mini Cheesecakes
Omit whipping cream, blueberries and lemon zest. Garnish each cheesecake with 6 pieces candy corn, 12 miniature candy-coated chocolate pieces or 3 miniature peanut butter cup halves before serving.
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