Try this Mini Cheesecakes recipe, or contribute your own.
Suggest a better descriptionHeat oven to 325.
Mix graham crumbs, 2 Tbsp sugar and butter; press into bottom of 18 paper lined muffin pan cups.
Beat cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour into crusts.
Bake 25-30 mins or until center are almost set. Cool completely. Refrigerate 2 hours.
Beat whipping cream with mixer on high speed until stiff peaks form. Spread onto cheesecakes. Top with blueberries and zest.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 54 | ||
Calories from Fat: 36 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 40.7mg | 13 % | |
Sodium 25.4mg | 1 % | |
Potassium 32.5mg | 1 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3.2g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54
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