Mini Cheese Cakes


  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 teaspoon vanilla
  • ¾ cup and 2 tbspn of sugar
  • 3 eggs
  • Zest of 1 lemon
  • Cans of fruit topping



Heat oven to 325°F. Line muffin tins with cups. Mix graham cracker crumbs, 2 tbspn of sugar and butter.  Press crust into muffin tin cups.


Beat cream cheese, ¾ cup of sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.  Blend in lemon zest.  Pour over crusts.


Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.


Add fruit topping.  I used the canned blueberry and cherry. Blueberry was excellent with the lemon.


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