Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Mini-Cheesecakes

By

Google Ads
Rate this recipe 4/5 (1 Votes)
Mini-Cheesecakes 0 Picture

Ingredients

  • 1 cup graham cracker crumbs
  • 3/4 cup plus 2 T. sugar, divided
  • 3 T. butter, melted
  • 3 pkg. (8 ounces each) Philadelphia cream cheese, softened
  • 1 t. vanilla
  • 3 eggs
  • 1 cup whipping cream
  • 2 cups blueberries
  • 1 T. lemon zest

Details

Servings 18

Preparation

Step 1

Heat oven to 325 degrees. Mis graham crumbs, 2 T. sugar and butter; press down onto bottoms of 18 paper-lined muffin pans. Beat cream cheese, remaining 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 minutes 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.

Review this recipe