Mini Cheesecakes

01Method

1. 1

   Preheat the oven to 325°F.

2. 2

   Combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter; press the mixture firmly into the bottoms of 18 paper-lined muffin cups.

3. 3

   Using a mixer, beat the cream cheese, the remaining sugar, and vanilla until smooth. Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Divide the filling evenly over the prepared crusts.

4. 4

   Bake for 25 to 30 minutes, or until the centers are just barely set. Allow to cool completely, then refrigerate for at least 2 hours.

5. 5

   Whip the cream on high speed until stiff peaks form, then gently spread over each chilled cheesecake. Finish with fresh blueberries and lemon zest before serving.