Cool completely. Refrigerate 2 hours. BEAT whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest. Variation ...

If you want to keep it simple there are lots of lovely mini eggs mixed through the cheesecake, too. It's a no-bake recipe, so dead simple to make, but it needs a few hours to set (or ideally ...

This recipe is a fantastic take on two classic desserts: pumpkin pie and cheesecake. Its texture is creamy and light while still providing a cozy-spiced flavor that is perfect for fall.

Add to the mini cupcake tins. Bake for 15 minutes. Courtesy of The Daily Meal. Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe.

These healthier mini cheesecakes will be a hit with the whole family. They can easily be made gluten-free, if required. Each serving provides 138kcal, 7g protein, 15g carbohydrates (of which 8g ...