PHILADELPHIA Mini Cheesecakes

1. 1

   Heat oven to 350F.

2. 2

   Mix graham crumbs and butter until blended; press onto bottoms of 18 paper-lined muffin pan cups.

3. 3

   Beat cream cheese, sugar and vanilla with mixer until blended.

4. 4

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

5. 5

   Spoon over crusts.

6. 6

   Bake 15 to 20 min.

7. 7

   or until centers are almost set.

8. 8

   Cool completely.

9. 9

   Refrigerate 2 hours.

10. 10

    Beat whipping cream in small bowl with mixer on high speed until stiff peaks form; spread onto cheesecakes.

11. 11

    Top with blueberries and zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.