Mini Cheesecakes

 

 

Delicious and looked adorable 

prep:  20 min                total:  3 hr 20 min

total:  18 servings

What You Need 
1        cup  HONEY MAID Graham Cracker Crumbs

3/4     cup  plus 2 Tbsp. sugar, divided

3        Tbsp.  butter or margarine, melted

3         pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1         tsp.  vanilla

3         eggs

1         cup  whipping cream

2         cups  blueberries

1         Tbsp.  lemon zest

Make It 
HEAT oven to 325°F.

MIX graham 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 min. 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.


Kraft Kitchens Tips
Size-Wise 
With their built-in portion control, these creamy cheesecakes can help you keep tabs on portions.
Variation

Omit the whipping cream, blueberries and lemon zest. Bake and refrigerate cheesecakes as directed. Spread evenly 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, then top with 1 tsp. BAKER'S ANGEL FLAKE Coconut.