• Servings 18 mini cheese cakes
  • Prep 20 min
  • Cook 20-30 min
  • Course
  • Cuisine
  • Skill Level

Philadelphia Mini Cheesecakes


  • 1 cup honey graham cracker crumbs
  • 3/4 cup plus 2 tbs sugar, divided
  • 3 tbs butter, melted
  • 3 (8oz) packages of Philadelphia Cream Cheese, softened
  • 1 tsp pure vanilla
  • 3 eggs
  • 1 cup whipping cream
  • 2 cups blueberries
  • 1 tbs lemon zest
  • Preheat oven to 325 degrees.
  • Mix graham cracker crumbs with 2 tbs sugar and butter until well blended, then press mixture onto the bottoms of 18 paper lined muffin pan cups.
  • Beat the cream cheese, remaining sugar and vanilla in a mixer until well blended.
  • Add eggs 1 at a time, mixing on a low speed after each addition until blended.
  • Pour the mixture into the muffin cups, fill each about 2/3 full.
  • Bake for 25-30 minutes or until centers are almost set. Cool in the refrigerator to about 2 hours.
  • Beat the whipping cream a mixture on high speed until soft peaks form, Spread onto cheese cakes and top with blueberries and lemon zest.
  • Variation: Omit the whipped cream, blueberries and lemon zest. Bake and refrigerate cheese cakes as directed. Spread with 1/3 cup strawberry jam. Garnish with fresh strawberry halves and min sprigs.

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