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Mini Cheesecakes from Philadelphia

Mini Cheesecakes from Philadelphia are decadent, bite-sized treats perfect for any occasion. These individual cheesecakes feature a creamy, smooth filling topped with whipped cream, fresh blueberries, and a sprinkle of lemon zest for a refreshing and elegant finish. They’re easy to prepare and make for a beautiful dessert option for parties, gatherings, or just as a sweet treat.

  • Total Time: 3 hrs 20 mins

Ingredients

Scale
  • 1 cup Honey Maid Graham Cracker Crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • 3 (8 ounce) packages Philadelphia Cream Cheese, softened
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup whipping cream
  • 2 cups blueberries
  • 1 tablespoon lemon zest

Instructions

  1. Heat oven to 325 degrees F.

  2. Mix graham crumbs, 2 tablespoons sugar, and butter together; 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.

  • Author: Olivia
  • Prep Time: 20 mins
  • Cook Time: 3 hrs
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 18
  • Calories: 250 per serving