RecipesMagazine

Micro Mini Cheesecakes

Micro Mini Cheesecakes
Watching your figure? This vegetarian recipe has 152 calories, 7g of protein, and 2g of fat per serving. This recipe serves 6. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have block 1/3-less-fat cream cheese, vanilla wafers, raspberry jam, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

1
Preheat oven to 37
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OvenOven
2
Line muffin tin with foil cupcake liners.
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CupcakesCupcakes
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Muffin LinersMuffin Liners
Muffin TrayMuffin Tray
Aluminum FoilAluminum Foil
3
Place 1 vanilla wafer (flat side down) in bottom of each liner.
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VanillaVanilla
WaferWafer
4
With a mixer fitted with a whisk attachment, or with a hand mixer, whip cream cheese until light and fluffy.
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Cream CheeseCream Cheese
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Hand MixerHand Mixer
BlenderBlender
WhiskWhisk
5
Add sugar and combine.
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SugarSugar
6
Mix in egg and vanilla, then flour and salt. Divide the filling among the lined cups, filling each no more than 1/4 cup.
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VanillaVanilla
All Purpose FlourAll Purpose Flour
SaltSalt
EggEgg
7
Bake for 20 minutes.
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OvenOven
8
Let cool to room temperature, or chill for up to 3 days.
9
When ready to serve, top with a spoonful of raspberry jam. Extra cheesecakes can be frozen for up to 2 weeks; defrost at room temperature.
Ingredients you will need
Raspberry JamRaspberry Jam
DifficultyMedium
Ready In30 m.
Servings6
Health Score1
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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Magazine
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