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
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