PHILADELPHIA MINI CHEESECAKES RECIPES

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MINI CHEESECAKES FROM PHILADELPHIA® | ALLRECIPES



Mini Cheesecakes from PHILADELPHIA® | Allrecipes image

Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.

Provided by Philadelphia

Categories     PHILADELPHIA Cream Cheese

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Yield 18 mini cheesecakes

Number Of Ingredients 10

1 cup HONEY MAID Graham Cracker Crumbs
2 tablespoons sugar
3 tablespoons butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 medium (blank)s eggs
1 cup whipping cream
2 cups blueberries
1 tablespoon lemon zest

Steps:

  • Heat oven to 325 degrees F.
  • Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
  • Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour 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 gently onto cheesecakes. Top with blueberries and lemon zest.

Nutrition Facts : Calories 249.5 calories, CarbohydrateContent 18.5 g, CholesterolContent 92.6 mg, FatContent 18.9 g, FiberContent 0.4 g, ProteinContent 4 g, SaturatedFatContent 10.5 g, SodiumContent 208.8 mg, SugarContent 12.6 g

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

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

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