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18 Servings
Original recipe yields 18 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 cup graham crumbs
2
3 Tbsp. butter, melted
3
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
4
3/4 cup sugar
5
1 tsp. vanilla
6
3 eggs
7
1 cup whipping cream
8
2 cups blueberries
9
1 Tbsp. lemon zest
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How do I make it ?
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Step 1
Heat oven to 350°F. Step 2
Mix graham crumbs and butter until blended; press onto bottoms of 18 paper-lined muffin pan cups. Step 3
Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts. Step 4
Bake 15 to 20 min. or until centers are almost set. Cool completely. Refrigerate 2 hours. Step 5
Beat whipping cream in small bowl with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest. Kraft Kitchen Tips!
Variation
Omit the whipping cream, blueberries and lemon zest. Bake and refrigerate cheesecakes as directed. Spread evenly with 1/3 cup strawberry jam. Garnish with fresh strawberry halves and mint sprigs.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value
Fat 21 g
Saturated fat 13 g
65 %
Cholesterol 105 mg
Sodium 250 mg
10 %
Carbohydrate 17 g
Fibre 1 g
Sugars 13 g
Protein 5 g
Vitamin A
20 %
Vitamin C
4 %
Calcium
6 %
Iron
2 %
Servings
18 servings, 1 cheesecake (84 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.
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