Mini Cheesecakes

Ingredients: non-stick cooking spray 1 1/2 cup graham cracker or chocolate wafer crumbs 1/4 cup sugar 1/4 cup butter, softened 3 (8 oz.) package cream cheese, softened 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 3 large eggs 2 teaspoon vanilla extract GARNISH SUGGESTIONS Fresh fruits, candies, whipped toppings, chocolate curls
Rated

NUTRITION INFORMATION

Serving Size 1 mini cheesecake
Calories Per Serving 210
Total Fat 14g
Calories From Fat 130g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 65mg
Sodium 160mg
Carbohydrates 18g
Dietary Fiber 0g
Sugar 15g
Protein 4g
Percent Daily Value*: Vitamin A 10%, Calcium 8%, Vitamin C 6%, Iron 2%.

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HEAT oven to 300°F. Spray 24 muffin cups with no-stick cooking spray or line with paper liners.

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COMBINE graham cracker crumbs, sugar and butter; press equal portions into bottoms prepared muffin cups.

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BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups.

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BAKE 20 minutes or until cakes spring back when lightly touched. Cool. Chill. Garnish as desired.

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*If using sprayed muffin cups, cool baked cheesecakes. Freeze 15 minutes; remove from pans. Garnish as desired.

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VARIATION

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CHOCOLATE MINI CHEESECAKES: FOLLOW recipe above, except melt 1 cup semi-sweet chocolate chips; add to cream cheese mixture, mixing well. Spoon into prepared muffin cups. Bake 20 to 25 minutes.

NUTRITION INFORMATION

Serving Size 1 mini cheesecake
Calories Per Serving 210
Total Fat 14g
Calories From Fat 130g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 65mg
Sodium 160mg
Carbohydrates 18g
Dietary Fiber 0g
Sugar 15g
Protein 4g
Percent Daily Value*: Vitamin A 10%, Calcium 8%, Vitamin C 6%, Iron 2%.

Mini Cheesecakes

Mini Cheesecakes

Ingredients

Instructions

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