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Miniature Cheesecakes

 

This simple recipe downsizes the cheesecake but enlarges your love for the decadent treat.
126

Yield

8

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

10 each vanilla wafers
*
8 ounces cream cheese
cup sugar
1 each eggs
2 teaspoons lemon juice
fresh
1 teaspoon lemon zest
grated
½ teaspoon vanilla extract

Directions

Preheat oven to 350℉ (180℃).

Line muffin tins with paper baking cups.

Place vanilla wafter in each cup.

Beat remaining ingredients together until light and fluffy.

Fill cups ⅔ full with cheese mixture.

Bake 15 to 20 minutes.

Garnish with sour or whipped cream, nuts, fruit or shaved chocolate.

 

* not incl. in nutrient facts

Reviews

over 17 years

Made these for a wedding shower I was having. They were a big hit!! I baked them in mini tart pans instead of the larger muffin pans and topped them with a teaspoon of canned cherry pie filling. I also made them in advance and froze them (before putting on the topping). They froze perfectly. Looked very pretty on the plate with the other squares and cookies. Everyone wanted the recipe!

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Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 14268% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 94mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 8% Vitamin C 2%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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