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PHILADELPHIA Mini Cheesecakes (18)

Source of Recipe

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PHILADELPHIA Mini Cheesecakes (18)

Kraftrecipes.com
Recipe by Kraft
33 reviews rate this recipe 4.5 of 5 stars.
Prep Time 20min. - Total Time 3hr. 20min.
18 servings

If you're a cheesecake fan, our recipe for luscious berry-topped minis will send you straight to the store for the ingredients.

What You Need:
• 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 Reduced-Fat Cream Cheese, softened
• 1 tsp. vanilla
• 3 eggs
• 1 cup whipping cream
• 2 cups blueberries
• 1 Tbsp. lemon zest

Make It:
• 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.


Variation:
Omit whipping cream, blueberries and lemon zest. Bake and refrigerate cheesecakes as directed. Spread evenly with 1/3 cup strawberry jam. Garnish with fresh strawberry halves and mint sprigs. Or, spread each cheesecake with 2 Tbsp. PHILADELPHIA Milk Chocolate Cream Cheese Spread, then top with 1 tsp. BAKER'S ANGEL FLAKE Coconut.

One mini cheesecake equals: Calories 138; Total fat 14g (Saturated fat 4g); Cholesterol 63mg; Sodium 210mg; Carbohydrate 18g; Dietary fiber 1g; Sugars 14g; Protein 4g