For a recent baby shower, I prepared mini cheesecakes, broccoli salad, and my favorite white cupcakes. The cheesecakes were a hit! I love that they were bite-sized, so you didn't feel to guilty eating one.. or two... enjoy!
From Kraft Recipes
- 1 cup graham cracker crumbs
- 3/4 cup plus 2 tbsp sugar, divided
- 3 tbsp butter or margarine, melted
- 3 pkg (8 oz each) cream cheese
- 1 tsp vanilla
- 3 eggs
- 1 cup whipping cream
- 2 cups blueberries
- 1 tbsp lemon zest
Heat oven to 325 degrees. Mix graham cracker crumbs, 2 tbsp sugar and butter. Press onto bottoms of 18 paper-lined muffin cups, lightly greased.
Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Spoon over crusts.
Bake 25-30 minutes or until centers are almost set. Cool completely. Refrigerate at least 2 hours.
For optional topping: Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.