MINI CHEESECAKES FROM PHILADELPHIA®
Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 3h20m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees F.
- Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
- 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.
- 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 gently onto cheesecakes. Top with blueberries and lemon zest.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 18.5 g, Cholesterol 92.6 mg, Fat 18.9 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 208.8 mg, Sugar 12.6 g
MINI BLUEBERRY CHEESECAKES
The only thing better than making treats with the kids is being able to make them with more natural sources of sugar
Provided by Mary Jenny
Categories Cheesecake
Time 33m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a blender, purée blueberries until smooth, about 30 seconds. Set aside.
- In a medium bowl, add cream cheese, yogurt, sugar, egg, cornstarch and vanilla. With an electric hand mixer, blend until smooth, scraping down the sides of the bowl when done.
- Fold blueberries into the cream cheese mix.
- Line a 12-count muffin tin with paper liners. Place one wafer cookie at the bottom of each muffin cup.
- Divide cheesecake filling evenly among muffin tins.
- Bake for 22 to 25 minutes, until cheesecakes are slightly firm.
- Remove from oven, allow to cool to room temperature and transfer to refrigerator to cool for at least one hour before serving.
Nutrition Facts : Calories 133.2, Fat 8.7, SaturatedFat 4.5, Cholesterol 38.5, Sodium 91.5, Carbohydrate 12.1, Fiber 0.3, Sugar 6.8, Protein 2.1
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