Spring Mini Cheesecake

Ingredients

• 2 cups blueberries 
• 3 tablespoons butter melted
• 24 ounce philadelphia cream cheese softened
• 3  eggs 
• 1 cup honey maid graham cracker crumbs 
• 1 tablespoon lemon zest 
• 0.8 cup sugar 
• 1 teaspoon vanilla 
• 1 cup whipping cream 

Equipment

• oven
• blender
• muffin tray

Directions

1. Heat oven to 325 degrees F.
2. Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
3. Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5. Pour over crusts.
6. Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
7. Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.