Mini Cheesecakes

Serving Size: 18
Prep Time:
Total Time:


  • 1 cup HONEY MAID graham cracker crumb
  • 0.875 cup sugar, divided
  • 24 Ounce PHILADELPHIA Cream Cheese, softened
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup whipping cream
  • 2 cup blueberry
  • 1 Tbsp lemon zest
  • 3 Tbsp butter or margarine, melted


  1. HEAT oven to 325°F.
  2. MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
  3. 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.
  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.


Omit the whipped cream, blueberries and lemon zest. Bake and chill cheesecakes as directed. Spread with 1/3 cup strawberry jam. Garnish with fresh strawberry halves and mint sprigs. Or, spread each cheesecake with 2 Tbsp. PHILADELPHIA INDULGENCE Milk Chocolate and 1 tsp. flaked coconut.