Mini Cheesecakes Recipe


1cup HONEY MAID® Graham Cracker Crumbs
¾cup plus 2 tablespoons sugar, divided
3tablespoons butter or margarine, melted
3packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
1teaspoon vanilla
1cup whipping cream
2cups blueberries
1tablespoon lemon zest


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. Yield: 18 servings.