Mini Blueberry Cheesecakes Recipes

MINI CHEESECAKES FROM PHILADELPHIA®

Mini Cheesecakes from PHILADELPHIA® image

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

Ingredients

1 cup HONEY MAID Graham Cracker Crumbs
2 tablespoons sugar
3 tablespoons butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 medium (blank)s eggs
1 cup whipping cream
2 cups blueberries
1 tablespoon lemon zest

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

Mini Blueberry Cheesecakes image

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

Ingredients

1/2 cup great value frozen blueberries, thawed
1 (250 g) package cream cheese, softened to room temperature
3/4 cup 2% Greek yogurt
1/4 cup granulated sugar
1 large egg
1 tablespoon cornstarch
1 teaspoon vanilla extract
12 round vanilla wafer cookies

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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