Easy and Delicious Mini Cheesecakes with Philadelphia!

What’s your favorite dessert? Is it cookies? Is it ice cream? Maybe it’s brownies. Mini cheesecakes are the perfect dessert for any occasion, whether it’s a dinner party or a family gathering. These little treats are easy to make, delicious to eat, and can be customized to suit any taste. And what better ingredient to use for the perfect cheesecake than Philadelphia Cream Cheese?

For us here at So Yummy, we’ve recently been into cheesecake. Specifically, mini cheesecake. 

Mini cheesecakes are the perfect dessert for any occasion, whether it’s a dinner party or a family gathering. These little treats are easy to make, delicious to eat, and can be customized to suit any taste. And what better ingredient to use for the perfect cheesecake than Philadelphia Cream Cheese?

With our friends at Philadelphia, we’ve created these easy and decadent mini cheesecakes. From the Blueberry-Lavender Cheesecake Minis to the Raspberry-Rose Cheesecake Minis, these cute and tasty little treats will definitely wow any crowd! Trust us, they are definitely a must-try for any cheesecake lover.

So get your taste buds ready, and embark on this delicious journey through the world of mini cheesecakes with Philadelphia Cream Cheese.

Difficulty: Medium • 12 Servings • Total Time: 3 Hours 20 Minutes

Ingredients:

• 2 Tbsp. fresh lemon juice
• 2 bags hibiscus tea
• 6 shortbread cookie fingers, finely crushed (about 1 cup)
• 1 Tbsp. butter, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs

Directions:

1. HEAT oven to 325°F.
2. COMBINE lemon juice and tea bags in small microwaveable cup. Microwave on HIGH 15 sec. or just until hot; set aside. 
3. COMBINE cookie crumbs and butter; press onto bottoms of 12 silicone molds, adding about 1 Tbsp. crumb mixture to each cup.
4. BEAT cream cheese, 1/2 cup sugar and vanilla in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove ½ cup batter and 1 Tbsp. batter into two small bowls.
5. REMOVE tea bags from lemon juice; squeeze with spoon to get most juice out. Add colored lemon juice to each small bowl of reserved batter and mix to create two shades of pink. Spoon plain batter into crusts, and top with a thin layer of light pink batter. Place bright pink batter in a piping bag and cut a small hole at the tip. Pipe a bright pink swirl onto each mold. Drag a toothpick from the outer edge of the mold to the center, and then from the center of the swirl to the outer edge. Repeat this clockwise around the design to create the effect of petals. Repeat for each mold.
6. BAKE 18-20 min. or until centers are almost set. Cool completely
7. REFRIGERATE 2 hours.
8. UNMOLD each chilled cheesecake gently and garnish with a fresh raspberry.

Difficulty: Easy • 12 Servings • Total Time: 3 Hours 20 Minutes

Ingredients:

• 6 shortbread cookie fingers, finely crushed (about 1 cup)
• 1 Tbsp. butter, melted
• 1/2 cup blueberries
• 1/4 cup blueberry preserves, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs

Directions:

1. HEAT oven to 325°F.
2. COMBINE cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup.
3. COMBINE blueberries and 2 Tbsp. preserve; set aside.
4. BEAT cream cheese, sugar and vanilla in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 1-1/2 cups batter. Stir in remaining blueberry preserve to remaining batter; stir gently just until swirled.
5. SPOON plain batter into crusts, reserved preserve coated blueberries. Top with swirled blueberry batter.
6. BAKE 18-20 min. or until centers are almost set. Cool completely
7. REFRIGERATE 2 hours.
8. TOP with blueberries and lavender and enjoy!

Difficulty: Easy • 12 Servings • Total Time: 3 Hours 20 Minutes

Ingredients:

• 1 oranges
• 12 European-style cookies for coffee (speculoos cookies), finely crushed (about 1 cup)
• 1 Tbsp. butter, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 1/2 cup sugar
• 2 eggs
• 1/4 cup finely grated carrot
• 2 Tbsp. orange marmalade and 2 tsp. orange juice

Directions:

1. HEAT oven to 325°F.
2. REMOVE 1 tsp. zest from orange. Slice orange thinly, reserving about 2 tsp. juice.
3. ADD 1 cup water and 1 cup sugar to a saucepan. Add orange slices and bring to a boil. Simmer until whites of rinds become transparent. Drain and place slices on a cooling rack to dry.
4. COMBINE cookie crumbs and butter; press onto bottom of a square baking dish.
5. BEAT cream cheese and ½ cup sugar in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 1-1/2 cups batter. Stir in carrot and reserved orange zest.
6. POUR carrot batter into crusts, top with plain batter.
7. BAKE 18-20 min. or until centers are almost set. Cool completely.
8. REFRIGERATE 2 hours.
9. COMBINE marmalade and reserved orange juice in microwaveable bowl just before serving. Microwave on HIGH 15 sec. or just until warmed; stir. Spoon over cheesecake.
10. TOP marmalade with candied orange slices. Allow marmalade to set, about 10 minutes. Slice into squares and serve.