Mini Cheesecakes from PHILADELPHIA® Recipe - Allrecipes.com
Mini Cheesecakes from PHILADELPHIA(R) Recipe
3 Photos
Spring Mini Cheesecake
These individual desserts are as fun as they are delicious. See more
  • READY IN 3+ hrs

Mini Cheesecakes from PHILADELPHIA®

Recipe by  

"Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 18 mini cheesecakes Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • READY IN

    3 hrs 20 mins

Directions

  1. Heat oven to 325 degrees F.
  2. Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
  3. Beat cream cheese, remaining 3/4 cup 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.
  4. Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  5. Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.
Kitchen-Friendly View

Footnotes

  • Variation:
  • 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.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2013

I thought they were delicious, and I've never seen anything disappear quicker in my life lol. I made these with "Lorna Doone" cookies as I had no graham crackers and the only other change I made was to put the lemon zest inside the batter.I had them cooling on a platter in my fridge when I ran to the market. Upon my return no more than 15 minutes later my home had been "invaded" by my youngest: 17 y/o daughter and about 1/2 dz of her friends. I had actually made "40 something" mini mini cheesecakes as I had no regular size cupcake cups. When I looked down I could have cried, there were 4 left on the platter UGHHH!!! The only consolation I had was that all I kept hearing was "Mama, these are the bomb". I couldn't possibly be mad? Anyway, I was thinking of adding pumpkin pie spice for Thanksgiving, then my mind started wandering... oreos, nilla wafers, pecan sandies (with a glazed pecan garnish YUM!), the possibilities are endless. I HIGHLY HIGHLY Recommend these they're so easy and so delicious, they will be my new "go to" when I need to bring something to a party. Oh well I guess I'm going back the the market again I need to make more "mini mini" cheesecakes, this time I'm hiding them!.... lol :-)

 
Most Helpful Critical Review
Jun 16, 2013

I made these and they are just mediocre at best. I think that there is a typo in the recipe. This batter should not have egg whites. It makes the cakes too lofty. That being said, the flavor is good. Next time I will just do three egg yolks.

 
Apr 05, 2013

These are absolutely delicious, and easy to make. Everyone was raving about them when I brought them to a party. They make 18 cupcake-sized cheesecakes- a great serving size. I topped some with whipped cream and blueberries, and drizzled others with melted chocolate- but honestly, my favorites were the plain ones!

 
Dec 31, 2013

I took another reviewers suggestion and added the lemon zest to the batter. I made them as mini cup cakes. They came out great. I brought them to a party and got great reviews from everybody. Somebody asked me how long I was baking. Since about 3:00PM today :)

 
Jun 30, 2013

I was in a hurry and added the heaven cream before I realized it was used after cooking. I went ahead and cooked my creation and they turned out so good. My family loved them even with the goof up. Cheesecake is my weakness I will surely make these again and again they are super fast and very easy.

 
Jan 25, 2014

I made this for one of our Christmas dinner desserts. I used homemade strawberry jelly instead of the blueberries. I put some jelly on top and mixed it in the cheesecakes before baking them, then topped them with some fresh strawberries and blueberries after they were baked. I also used oreo like cookies for the crust. I made several different desserts and this one went first and got the most raves. Wonderful recipe, plan on making it often.

 
Feb 09, 2014

This is under rated! Totally awesome recipe. Everyone loves it!

 
Jul 11, 2013

The recipe turned out great and firm! I can't wait to try it with different toppings :)

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 209 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Spring Mini Cheesecake

These individual desserts are as fun as they are delicious.

PHILADELPHIA 'Fruit Smoothie' Cheesecake

See how to make a scrumptious, berry-filled, no-bake cheesecake.

PHILADELPHIA Classic Cheesecake

See how to make a rich and creamy New York-style cheesecake.

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States