Mini Cheesecakes

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Mini Cheesecakes

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How to make Mini Cheesecakes

 

Prep: 20 mins

Cook: 25 mins

Additional: 30 mins

Total: 1 hr 15 mins

Servings: 6

Yield: 6 mini cheesecakes

 

 

Ingredients

 

Crust:

⅓ cup graham cracker crumbs

1 tablespoon white sugar

1 tablespoon margarine, melted

 

Filling:

1 (8 ounce) package cream cheese, softened

¼ cup white sugar

1 ½ teaspoons lemon juice

½ teaspoon grated lemon zest

¼ teaspoon vanilla extract

1 egg

 

 

Directions

 

Step 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.

Step 2 In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.

Step 3 Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.

Step 4 Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.

 

 

Nutrition Facts

Per Serving: 219 calories;

protein 4.2g;

carbohydrates 15.2g;

fat 16.1g;

cholesterol 72.1mg;

sodium 171.1mg.

Full Nutrition

 

 

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