Mini Cheesecakes from Philadelphia

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. 1

   Heat oven to 325 degrees F.

2. 2

   Mix graham crumbs, 2 tablespoons sugar, and butter together; press onto bottoms of 18 paper-lined muffin pan cups.

3. 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. 4

   Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

5. 5

   Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.