3 Pkgs (8oz each) Philadelphia Cream Cheese, softened
1 Tsp. Vanilla
3 Eggs
1 Cup Whipping cream
2 Cups blueberries
1 Tbsp. lemon zest
Instructions
Preheat oven to 325 degrees. Mix graham cracker crumbs, 2 tbsp. sugar and butter until blended; press onto bottoms of 18 paper-lined muffin pan cups.
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.
Bake 25 to 30 minutes or until centers are almost set. Cool completely. Refrigerate for 2 hours.
Beat whipping cream with mixer on high speed until stiff peaks form; spread on to cheesecakes. top with blueberries and zest.
Originally Submitted
11/11/2013
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