Miniature Cheesecakes
This simple recipe downsizes the cheesecake but enlarges your love for the decadent treat.
Yield
8 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
vanilla wafers
|
* |
| 8 | ounces |
cream cheese
|
|
| ⅓ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
lemon juice
fresh |
|
| 1 | teaspoon |
lemon zest
grated |
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
vanilla wafers
|
* |
| 231.2 | ml/g |
cream cheese
|
|
| 79 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
lemon juice
fresh |
|
| 5 | ml |
lemon zest
grated |
|
| 2.5 | ml |
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.
