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Mini Cheesecakes Recipe

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This recipe for Mini Cheesecakes is from The Blaemire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup graham cracker crumbs
3/4 cup plus 2 tbsp sugar, divided
3 tbsp. butter or margarine melted
3 pkg. (8 oz. each) cream cheese, softened
1 tsp vanilla
3 eggs
1 cup whipping cream
2 cups blueberries
1 tbsp lemon zest

Directions:
Directions:
Preheat oven to 325 degrees

Mix graham cracker 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 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.

Beat whipping cream with mixer on high speed until stiff peaks from; spread onto cheesecakes. Top with Blueberries and zest.

Variation: Omit the whipped cream, blueberries, and lemon zest. Bake and refrigerate cheesecakes as directed. Spread evenly with 1/3 cup strawberry jam. Garnish with fresh strawberry halves and mint sprigs. Or, spread each cheesecake with 2 Tbsp. Philadelphia Indulgence Mike Chocolate and 1 tsp. sweetened flaked coconut.

 

 

 

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