Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.
Ingredients
- 1 cup Honey Maid Graham Cracker Crumbs
- 2 tablespoons sugar
- 3 tablespoons butter , melted
- 3 packages Philadelphia Cream Cheese , 8 ounce
- 0.75 cups sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 cup whipping cream
- 2 cups blueberries
- 1 tablespoon lemon zest
Instructions
-
1
Heat oven to 325 degrees F.
-
2
Mix graham crumbs, 2 tablespoons sugar, and butter together; 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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Instant Pot® Turkey Soup
Leftover turkey and a few pantry staples make this a quick meal. Ready in under an hour, sooner if your broth is room temperature.
Turtle Bread
A yeasted bread that's shaped like a turtle. Kids love it!
Asian Island Grilled Chicken Salad
Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.