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PHILADELPHIA Mini Cheesecakes

No referer *
Prep Time
20
min.
Total Time
3
hr.
20
min.
Servings

18 servings

Watch now to discover how to create this luscious berry-topped mini cheesecake recipe! PHILADELPHIA Mini Cheesecakes are the perfect size for a treat.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Combine 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.

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.

Easter Nest Mini Cheesecakes

Omit whipping cream, blueberries and lemon zest. Garnish each cheesecake with 1 generous Tbsp. toasted BAKER'S ANGEL FLAKE Coconut and 3 speckled malted chocolate eggs.

Servings

  • 18 servings

Nutritional Information

Serving Size 18 servings
AMOUNT PER SERVING
Calories 270
Total fat 21g
Saturated fat 12g
Cholesterol 105mg
Sodium 210mg
Carbohydrate 18g
Dietary fiber 1g
Sugars 14g
Protein 4g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

PHILADELPHIA Mini Cheesecakes is rated 4.818181818181818 out of 5 by 33.
  • 2016-07-25T09:58CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_6, tr_27
  • loc_en_US, sid_143464, PRD, sort_relevancy
  • clientName_khcrm
Rated 5 out of 5 by from Everyone loved them! Everyone loved them! I got raving reviews from the toughest critics in my family. They are so easy to make that I think I will make this recipe a regular for my functions. The only thing I will work on modifying is the graham cookies base. Following the instructions it came out a little too dry and hard. Next time I will add 1 tablespoon more of melted butter. Excellent recipe.
Date published: 2013-02-18
Rated 5 out of 5 by from Very easy to make and absolutely love the endless veriouty of topping that you can use not as if... 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!!
Date published: 2013-04-02
Rated 5 out of 5 by from Easy and delicious! Easy and delicious! I used 1 1/2 times the recipe ingredients and ended up with 2 doz. regular size cupcakes and 16 mini cupcakes (baked 18 min). Topped with raspberry jam and fresh raspberries. Also used coolwhip and blueberries on some. Easy, tasty recipe that I will use over and over.
Date published: 2014-05-08
Rated 5 out of 5 by from Love, Love, Love this.........so many ways to top them........party treats galore......the options... Love, Love, Love this.........so many ways to top them........party treats galore......the options are endless........
Date published: 2013-03-25
Rated 5 out of 5 by from absolutely delicious ! 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 !
Date published: 2013-05-18
Rated 5 out of 5 by from I made these for my mom's wedding and they were gone so fast! I made these for my mom's wedding and they were gone so fast!!!! I had people asking for the recipe and had to make copies for my mom to take to church. Making these again tonight for my husband to take to work that he so nicely volunteered me to do days after making 100 cupcakes for my moms wedding. Thanks for the great recipe :)
Date published: 2013-09-18
Rated 5 out of 5 by from Love, love, love...Made mine with crushed up chocolate chip cookies for a crust instead of graham... 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.
Date published: 2013-04-09
Rated 4 out of 5 by from I want to make this recipe with the Oreo cookies but want to know if the cheesecake mixture will be... 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.
Date published: 2013-03-26
  • 2016-07-25T09:58CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_6, tr_27
  • loc_en_US, sid_143464, PRD, sort_relevancy
  • clientName_khcrm

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