1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
2 Tbsp. sugar
1 tsp. zest and 1 Tbsp. juice from 1 lemon
1/2 cup honey, divided
1/4 cup whipping cream
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Let's Make It
Heat oven to 325°F.
Combine cookie crumbs, lavender and butter; press onto bottoms of 24 paper-lined mini muffin cups, using about 1 tsp. crumb mixture for each cup. Bake 5 min. or until lightly browned.
Beat cream cheese, sugar, lemon zest, lemon juice and 1/4 cup honey in large bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups.
Bake 13 min. or until centers of cheesecakes are almost set. Cool completely.
Refrigerate 1 hour.
Cook cream and remaining honey in small saucepan on medium heat 5 min. or until thickened, stirring constantly. Cool completely.
Spoon honey mixture over cheesecakes just before serving.
Adjusting Bake Temperatures for Cookware
The type of baking dish you use can affect your results. Dark coated metal pans conduct heat more efficiently than uncoated metal or glass pans, which can result in overbrowning or even burning. If using a coated metal pan, reduce the baking temperature by 25°F to combat this.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.