Mini Cheesecakes

4 ( 1 )
Mini Cheesecakes
Prep Time
15 mins
Cook Time
30 mins
Yield
16 servings
Recipe by: Carol Morales

Little and creamy. Cool off with these yummy mini cheesecakes.

Ingredients

  • 4 8oz packages cream cheese (32oz total)
  • 5 Eggland's Best Eggs
  • 1 cup of Sugar
  • 1 1/2 teaspoons of vanilla
  • Topping:
  • 16 oz of sour cream
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla

Nutrition

Serving Size
1 Serving
Calories
471
Fat
37g (69.7% calories from fat)
Cholesterol
451mg
Sodium
325mg
Carbohydrates
19g
Protein
17g
Preparation

Preheat over to 300F.

Beat all ingredients.

Fill paper cups.

Bake for 1/2 hour.

While baking, make topping.

Mix together topping ingredients and add one tablespoon to each one and cook for another 15 minutes.

Cover with any fruit of your choice. 

Notes and Suggestions

You can make them without the paper liners if you lightly spray the muffin tins with cooking spray before filling them.

Filed Under: Dessert, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Comments
  • Comment
    by Brandon Schack

    Thanks for your comment Kathy! We recommend to just buy a pre-made refrigerated graham crust for these mini cheesecakes!

  • Comment
    by Kathyc
    4

    The recipe for mini cheesecakes looks great.
    I was wondering why a recipe for the graham crust wasn’t listed.
    Thank you!!!

Add a Comment and Rating

You must or register to add comments and ratings.
 
GO