While bringing a large, rich cheesecake to a family gathering can create treasured memories, sometimes it’s just too heavy and too much. Spring time needs lighter desserts that rely on fresh ingredients. Here’s a recipe guaranteed to satisfied traditional cheesecake fans yet in a perfect, lighter calorie portion. Have fun with your toppings too!
- 1 cup graham cracker crumbs
- 3/4 cup plus 2 Tbsp. sugar, divided
- 3 Tbsp. butter or margarine, melted
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 tsp. vanilla
- 3 eggs
- 1 cup whipping cream
- 2 cups fresh berries (strawberries, blackberries, raspberries)
- 2 Tbsp. sugar
Heat oven to 325°F. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with your choice of berries, a spring of mint or some lemon zest.