Mini-Cheesecakes

By cindygwest

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.