Mini Cheesecake Cups

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Prep: 15Min.

Cook: 0Min.

Yield: 18 cups

Calories: /serv

18 mini premade graham cracker crusts

16 oz full fat cream cheese

1- 14 oz can Eagle Brand® Sweetened Condensed Milk

1½ teaspoons vanilla extract

1 cup heavy whipping cream

NUTRITION INFORMATION

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Whip heavy whipping cream on medium speed until stiff peak form- about 4 minutes. Set aside.

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Beat the cream cheese until smooth. Pour in the sweetened condensed milk and vanilla extract and mix until combined.

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Gently fold in the whipped cream until everything is combined.

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Scoop even portions into the premade graham cracker crusts (about 2 medium cookie scoops each) and use a spatula or a knife to even them out.

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Pop cheesecakes in the refrigerator to chill for at least 2 hours.

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-OPTIONAL: Top with berries when serving.

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You do not need to bake the premade crusts. But if you want a golden crust, you can bake the crusts at 375°F for 5 minutes, and allow them to cool completely before adding cheesecake filling.

NUTRITION INFORMATION

Mini Cheesecake Cups

Mini Cheesecake Cups

Ingredients

Instructions

Mini Cheesecake Cups

Mini Cheesecake Cups

Ingredients

Instructions

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