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Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.
Ingredients
- 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 eggs
- 1 cup whipping cream
- 2 cups blueberries
- 1 tablespoon lemon zest
Directions
Step 1
Heat oven to 325 degrees F.
Step 2
Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
Step 3
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.
Step 4
Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Step 5
Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.
Tips
Variation:
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 250 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat11g | 53% |
| Cholesterol93mg | 31% |
| Sodium209mg | 9% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber0g | 1% |
| Total Sugars13g | |
| Protein4g | |
| Vitamin C2mg | 11% |
| Calcium15mg | 1% |
| Iron0mg | 1% |
| Potassium34mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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