PHILADELPHIA CREAM CHEESE CHEESECAKE CUPS RECIPES

PHILADELPHIA MINI CHEESECAKES - MY FOOD AND FAMILY

PHILADELPHIA Mini Cheesecakes - My Food and Family image

Watch now to discover how to create this luscious berry-topped mini cheesecake recipe! PHILADELPHIA Mini Cheesecakes are the perfect size for a treat but with lots and lots of big taste.

Provided by My Food and Family

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 0 g, FatContent 0 g, SaturatedFatContent 0 g, TransFatContent 0 g, CholesterolContent 0 g, SodiumContent 0 g, CarbohydrateContent 0 g, FiberContent 0 g, SugarContent 0 g, ProteinContent 0 g

PHILADELPHIA MINI CHEESECAKES RECIPE - FOOD.COM

Philadelphia Mini Cheesecakes Recipe - Food.com image

Ummm... Folks, it's cheesecake. In a mini form that you can pick up and eat with your hand. Need I say more? Cooking time includes refrigeration.

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 18 mini cheesecakes, 18 serving(s)

Number Of Ingredients 7

Ingredients

1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened (since it is a Kraft recipe it calls for Philadelphia brand, but use what you want or have, I have ev)
3/4 cup sugar
1 teaspoon vanilla
3 eggs

Steps:

Preheat oven to 325°F.
Line a muffin pan with 18 muffin cups.
Mix crumbs, 2 tablespoons sugar, and butter.
Divide crumbs between cups and press into bottoms. It helps to use a tart shaper.
Beat cream cheese with remaining sugar and vanilla until blended.
Add eggs one at a time and mix after each addition just until blended.
Divide filling between muffin cups.
Bake 25 minutes or until centers are almost set.
Cool for 30 minutes.
Refrigerate 2 hours.
Top if desired. You can serve plain or be creative. I have made them with raspberry jam and also with Dulce De Leche, but use what you like.
ENJOY! Yum, yum.

Nutrition Facts : Calories 216.5, FatContent 16.1, SaturatedFatContent 8.8, CholesterolContent 77.7, SodiumContent 172.7, CarbohydrateContent 14.9, FiberContent 0.1, SugarContent 12.4, ProteinContent 3.6

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