Good things often come in little packages. That's especially true for these adorable mini cheesecakes made with real lemon and blueberries.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) lemon cake mix
1/2 cup MIRACLE WHIP Dressing
3 egg s, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup plus 1 Tbsp. powdered sugar, divided
2 Tbsp. lemon juice
2 Tbsp. orange marmalade
1/2 cup fresh blueberries
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Let's Make It
Heat oven to 350°F.
Mix dry cake mix, dressing and 1 egg until blended; spoon into 24 lined muffin cups, adding about 2 Tbsp. to each prepared cup.
Beat cream cheese in small bowl with mixer until creamy. Add 1 cup sugar and lemon juice; mix well. Add remaining eggs, 1 at a time, mixing after each addition just until blended. Spoon into muffin cups.
Bake 20 to 25 min. or until centers are almost set and edges are lightly browned. Cool in pans 10 min. Remove to wire racks; cool completely. Refrigerate 3 hours.
Microwave marmalade in small microwaveable bowl on HIGH 10 sec. or just until warmed. Add blueberries; stir to evenly coat. Spoon over cheesecakes; sprinkle with remaining sugar.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.