Mini Cheesecakes

By Sophialuc

Ingredients

• 1 cup HONEY MAID Graham Cracker Crumbs
• 3/4 cup plus 2 Tbsp. sugar, divided
• 3 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 3 eggs
• 1 cup whipping cream
• 2 cups blueberries
• 1 Tbsp. lemon zest

Preparation

Step 1

HEAT oven to 325°F.

MIX graham crumbs, 2 Tbsp. sugar and butter until blended; press onto bottoms of 18 paper-lined muffin cups.

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. Spoon into 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.

Kraft Kitchens TipsSize-WiseWith their built-in portion control, these creamy cheesecakes can help you keep tabs on portions.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 SNACK DELIGHTS Milk Chocolate, then top with 1 tsp. BAKER'S ANGEL FLAKE Coconut.