Mini Cheesecakes from PHILADELPHIA®

14 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    3 h 20 m
Recipe by  PHILADELPHIA Cream Cheese

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

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Ingredients

Adjust Servings

Original recipe yields 18 mini cheesecakes

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Directions

  1. Heat oven to 325 degrees F.
  2. Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
  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.
  4. Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  5. Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

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Reviews (14)

Rate This Recipe
Eileen614
11

Eileen614

I thought they were delicious, and I've never seen anything disappear quicker in my life lol. I made these with "Lorna Doone" cookies as I had no graham crackers and the only other change I made was to put the lemon zest inside the batter.I had them cooling on a platter in my fridge when I ran to the market. Upon my return no more than 15 minutes later my home had been "invaded" by my youngest: 17 y/o daughter and about 1/2 dz of her friends. I had actually made "40 something" mini mini cheesecakes as I had no regular size cupcake cups. When I looked down I could have cried, there were 4 left on the platter UGHHH!!! The only consolation I had was that all I kept hearing was "Mama, these are the bomb". I couldn't possibly be mad? Anyway, I was thinking of adding pumpkin pie spice for Thanksgiving, then my mind started wandering... oreos, nilla wafers, pecan sandies (with a glazed pecan garnish YUM!), the possibilities are endless. I HIGHLY HIGHLY Recommend these they're so easy and so delicious, they will be my new "go to" when I need to bring something to a party. Oh well I guess I'm going back the the market again I need to make more "mini mini" cheesecakes, this time I'm hiding them!.... lol :-)

KatieN
6

KatieN

These are absolutely delicious, and easy to make. Everyone was raving about them when I brought them to a party. They make 18 cupcake-sized cheesecakes- a great serving size. I topped some with whipped cream and blueberries, and drizzled others with melted chocolate- but honestly, my favorites were the plain ones!

Mattsky
5

Mattsky

I took another reviewers suggestion and added the lemon zest to the batter. I made them as mini cup cakes. They came out great. I brought them to a party and got great reviews from everybody. Somebody asked me how long I was baking. Since about 3:00PM today :)

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 250 cal
  • 12%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 18.5 g
  • 6%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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