PHILADELPHIA Mini Cheesecakes

190 18 servings, 1 cheesecake (84 g) each
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(2) 1 Review
Prep Time
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18 servings, 1 cheesecake (84 g) each

What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix graham crumbs and butter until blended; press onto bottoms of 18 paper-lined muffin pan cups.
  • 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.
  • Bake 15 to 20 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  • Beat whipping cream in small bowl with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.


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.


  • 18 servings, 1 cheesecake (84 g) each

Nutritional Information

Serving Size 18 servings, 1 cheesecake (84 g) each
Calories 270
% Daily Value
Total fat 21g
Saturated fat 13g
Cholesterol 105mg
Sodium 250mg
Carbohydrate 17g
Dietary fibre 1g
Sugars 13g
Protein 5g
Vitamin A 20 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 2 %DV

* 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.

Ratings & Reviews

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  • BettyBoop103 |

    Easy to make but could really taste the cream cheese. Used the variation with a twist- used blueberry pie filling for topping. Used 2 light cream cheese and a regular.

  • kerridumais |