This quick, easy and delicious recipe for Philadelphia cheesecakes is a must have for this season’s Easter. Just do yourself a favour and make a double batch because these little guys will be eaten up fast!
Based on the recipe of an old school dessert bar that no longer exists, these tasty treats are an homage to the delicious dessert bars that made you feel like you died and went to heaven. There is clearly a demand to bring these mini treats back. Just one visit to the Philadelphia blog post will tell you that. So rather than having to go all the way over there to sample them, here’s a recipe to bring them straight to your home.
What you need:
1 cup crushed Tennis biscuits
3 Tbsp. butter, melted
3 pkg. (250 g each) Philadelphia Cream Cheese, preferably softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 cup whipping cream
2 cups blueberries
1 Tbsp. lemon zest
How to prepare
Begin by preheating your oven to 180°C. Next, mix the crushed Tennis biscuits and butter until blended, press onto bottoms of 18 paper-lined muffin pan cups. Beat cream cheese, sugar, and vanilla with a mixer until blended. Add your eggs, one at a time, mixing on low speed after each just until blended, then spoon over crusts.
Bake for about 15 to 20 minutes, or until the center is almost set. Cool completely by storing in your fridge for no longer than two hours. Beat whipping cream in a small bowl with a mixer at high speed until peaks begin to form and harden; spread onto cheesecakes.
Top with blueberries and lemon zest. Or spread evenly with 1/3 cup strawberry jam. Garnish with fresh strawberry halves and mint sprigs. Or top with speckled eggs to add to that Easter look and feel for the kids.
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