Mini Honey Cheesecakes Recipes

MINI CHEESECAKES FROM PHILADELPHIA®

Mini Cheesecakes from PHILADELPHIA® image

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

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Time 3h20m

Yield 18

Number Of Ingredients 10

Ingredients

1 cup HONEY MAID Graham Cracker Crumbs
2 tablespoons sugar
3 tablespoons butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 medium (blank)s eggs
1 cup whipping cream
2 cups blueberries
1 tablespoon lemon zest

Steps:

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

Nutrition Facts : Calories 249.5 calories, Carbohydrate 18.5 g, Cholesterol 92.6 mg, Fat 18.9 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 208.8 mg, Sugar 12.6 g

MINI HONEY CHEESECAKES

Mini Honey Cheesecakes image

A recipe I found in a 2002 copy of the Australian magazine "Super Food Ideas". I haven't made it yet but I'm posting it here for safekeeping and because I couldn't find anything similar already posted. From the accompanying picture, these look like cakes (something like Greek lemon cakes) rather than what normally comes to mind as cheesecakes. They sound really easy to make, I love the sound of the ingredients and they certainly sound worth trying! The estimated preparation and cooking times below do not include cooling time.

Provided by bluemoon downunder

Categories Cheesecake

Time 35m

Yield 6 cheesecakes, 6 serving(s)

Number Of Ingredients 6

Ingredients

250 g ricotta cheese
1/3 cup caster sugar
1/3 cup honey
4 eggs
1 teaspoon ground cinnamon
1 lemon, zest of, finely grated

Steps:

Beat ricotta, sugar and honey in a large mixing bowl until smooth and well-combined.
Add the eggs one at a time, beating well as each egg is added.
Blend in the cinnamon and the lemon rind.
Spoon the mixture into 6 lightly greased friand moulds or into 8 lightly greased recesses in a muffin pan.
Bake in a moderate oven (180ºC) for 20-25 minutes or until firm.
Allow to cool and serve with a drizzle of extra honey, a dollop of cream or mascarpone, and berries.

Nutrition Facts : Calories 226.2, Fat 8.8, SaturatedFat 4.5, Cholesterol 162.2, Sodium 83.1, Carbohydrate 30.4, Fiber 1.1, Sugar 26.9, Protein 9.2

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