Preheat oven to 375 -- Lightly grease mini cheesecake pan
PREHEAT OVEN TO 375 -- LIGHTLY GREASE MINI CHEESECAKE PAN
In a bowl, mix the crust ingredients until they're well combined. Divide the mixture evenly between the 12 cups. Press down firmly on the bottom and 1/3 up the sides -- set aside.
In another bowl, blend the filling ingredients until smooth. Spoon this mixture into each cup, dividing evenly.
Place pan in the oven and bake for 14 minutes. Remove, and place on cooling rack for 20 minutes. Carefully remove from the pan by pressing up from the bottom of each cup. Let cool completely on a wire rack and then refrigerate.
Before serving, combine the topping ingredients and whip until soft peaks form. Dollop the whip cream on each cheesecake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (109g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 406 | ||
Calories from Fat: 229 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.4g | 34 % | |
Saturated Fat 12.5g | 63 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 81.2mg | 25 % | |
Sodium 355.6mg | 12 % | |
Potassium 120.1mg | 3 % | |
Total Carbohydrate 41.4g | 12 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 39.8g | ||
Protein 4.8g | 7 % | |
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: 406
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