2 Tbsp. zest and 1 Tbsp. juice from 2 lemons, divided
1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese (375 g), softened
1/2 cup sugar
1/4 cup lemon curd
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How do I make it ?
Heat oven to 325ºF.
Combine biscuit crumbs, butter and 1 Tbsp. lemon zest; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. crumb mixture to each cup.
Beat cream cheese, sugar, lemon juice and remaining lemon zest in medium bowl with mixer until blended. Add egg; beat on low speed just until blended.
Spoon into prepared muffin cups, adding about 1 Tbsp. batter to each cup.
Bake 15 min. or until centres of cheesecakes are almost set. Cool completely.
Refrigerate 1 hour. Top with lemon curd before serving.
Kraft Kitchen Tips!
Garnish with fresh raspberries just before serving.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 4.5 g
Cholesterol 35 mg
Sodium 90 mg
Carbohydrate 10 g
Fibre 0 g
Sugars 8 g
Protein 2 g
24 servings, 1 cheesecake (26 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.