Mix graham crumbs, 2 T. sugar and butter until blended; press onto bottoms of 18 paper-lined muffin pan cups.
Beat cream cheese, reamining 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.
Bake 25 to 30 mins. 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.
VARIATION- Omit the whipped cream, blueberries and lemon zest. Bake and refrigerate cheesecakes as directed. Spread evenly with 1/3 c. strawberry jam. Garnish with fresh strawberry halves and mint sprigs. Or, spread each cheesecake with 2 T. PHILADELPHIA INDULGENCE Milk Chocolate and 1 t. sweetened flaked coconut.
Originally Submitted
4/7/2013
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