PHILADELPHIA Mini Cheesecakes
For 76 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 264 calories, 4g of protein, and 21g of fat per serving. This recipe serves 18. Head to the store and pick up eggs, butter, whipping cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 20 minutes.
Instructions
MIX graham crumbs, 2 Tbsp. sugar and butter; 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.
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.
Omit the whipped cream, blueberries and lemon zest.
Bake and chill cheesecakes as directed.
Spread with 1/3 cup strawberry jam.
Garnish with fresh strawberry halves and mint sprigs. Or, spread each cheesecake with 2 Tbsp. PHILADELPHIA INDULGENCE Milk Chocolate and 1 tsp. flaked coconut.