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Spring Mini Cheesecake

Spring Mini Cheesecake
Spring Mini Cheesecake requires approximately 3 hours and 20 minutes from start to finish. This recipe serves 18. Watching your figure? This vegetarian recipe has 264 calories, 4g of protein, and 21g of fat per serving. It can be enjoyed any time, but it is especially good for Spring. If you have sugar, eggs, whipping cream, and a few other ingredients on hand, you can make it.

Instructions

1
Heat oven to 325 degrees F.
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OvenOven
2
Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
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ButterButter
SugarSugar
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Muffin TrayMuffin Tray
3
Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended.
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Cream CheeseCream Cheese
VanillaVanilla
SugarSugar
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4
Add eggs, 1 at a time, mixing on low speed after each just until blended.
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EggEgg
5
Pour over crusts.
6
Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
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OvenOven
7
Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.
Ingredients you will need
Whipping CreamWhipping Cream
BlueberriesBlueberries
Lemon ZestLemon Zest
SpreadSpread
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BlenderBlender
DifficultyExpert
Ready In3 hrs, 20 m.
Servings18
Health Score1
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
OccasionsSpringEaster
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