Kraft® Honey Lavender Cheesecake Bites


3/4 cup finely crushed sugar cookies

1 tsp. dried lavender flowers

1 Tbsp. butter, melted

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened

2 Tbsp. sugar

1 tsp. zest and 1 Tbsp. juice from 1 lemon

1/2 cup honey, divided

1 egg

1/4 cup whipping cream


1.       Heat oven to 325°F.

2.       Combine cookie crumbs, lavender and butter; press onto bottoms of 24 paper-lined mini muffin cups, using about 1 tsp. crumb mixture for each cup. Bake 5 min. or until lightly browned.

3.       Beat cream cheese, sugar, lemon zest, lemon juice and 1/4 cup honey in large bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups.

4.       Bake 13 min. or until centers of cheesecakes are almost set. Cool completely.

5.       Refrigerate 1 hour.

6.       Cook cream and remaining honey in small saucepan on medium heat 5 min. or until thickened, stirring constantly. Cool completely.

7.       Spoon honey mixture over cheesecakes just before serving.

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