2 Tbsp. zest and 1 Tbsp. juice from 2 lemon s, divided
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1/2 cup sugar
1/4 cup lemon curd
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Let's Make It
Heat oven to 325ºF.
Combine cookie crumbs, butter and 1 Tbsp. lemon zest; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. crumb mixture to each cup.
Beat cream cheese, sugar, lemon juice and remaining lemon zest in large bowl with mixer until blended. Add egg; beat on low speed just until blended.
Spoon into prepared muffin cups, adding about 1 Tbsp. batter to each cup.
Bake 15 min. or until centers of cheesecakes are almost set. Cool completely.
Refrigerate 1 hour. Top with lemon curd just before serving.
Tips for Cheesecake Success
For helpful tips for baking better cheesecakes, visit kraftfoods.com.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1 cheesecake each
* 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.