Philadelphia Easter Mini Cheesecakes Recipes

PHILADELPHIA MINI CHEESECAKES

Steps:

• Preheat oven to 325°F.
• Line a muffin pan with 18 muffin cups.
• Mix crumbs, 2 tablespoons sugar, and butter.
• Divide crumbs between cups and press into bottoms. It helps to use a tart shaper.
• Beat cream cheese with remaining sugar and vanilla until blended.
• Add eggs one at a time and mix after each addition just until blended.
• Divide filling between muffin cups.
• Bake 25 minutes or until centers are almost set.
• Cool for 30 minutes.
• Refrigerate 2 hours.
• Top if desired. You can serve plain or be creative. I have made them with raspberry jam and also with Dulce De Leche, but use what you like.
• ENJOY! Yum, yum.

MINI CHEESECAKES FROM PHILADELPHIA®

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.

MINI EASTER CHEESECAKES

Steps:

• Get out and measure all of your ingredients!
• Combine crumbs and melted butter.
• Press 1- 1 ½ tablespoons into each muffin tin hole. Set aside.
• Preheat your oven to 325 degrees.
• Beat together cream cheese, vanilla and sugar.
• Add eggs and beat until smooth,
• Fold in your sprinkles. Add as many as you want or none at all.
• Using a ladle, scoop cheesecake mixture into each muffin tin space to almost full.
• Next, bake for 15-20 minutes or until tops are "set".
• Refrigerate to cool.
• Wait to decorate until the day of serving, otherwise they become soggy. When ready to serve, top with toasted coconut.
• Add a few candy eggs.
• Serve and enjoy!