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.