Mini Cheesecake
Delicious bites of mini cheesecake to indulge without any guilt
Servings: 12
Calories: 152kcal
Ingredients
For the Crust
- 1 ½ cups Graham crackers About a packet of medium sized Marie's biscuit .Graham crackers or digestive biscuits or wafers can be used as well.
- 2 tbsp granulated sugar
- 5 tbsp butter melted and cooled
For the filling
- 2 packets cream cheese Philadelphia 2, 8 oz packets at room temperature
- ⅔ cups granulated sugar
- 2 eggs
- ½ tsp vanilla
Instructions
- Preheat the oven to 325 deg F.
- Line the cupcake pan with liners.
- Gather the ingredients namely digestive crackers, melted butter and sugar
- Powder the biscuits to a smooth powder in a food processor or mixer.
- Add sugar and melted butter and mix well.
- Put a teaspoonful of the mixture into the cupcake liner and press it down with a shot glass or spoon .Try to level as much possible.
- Using a stand mixer beat the cream cheese till it is smooth .
- Add sugar and vanilla and beat well till it is combined.
- Add one egg at a time and incorporate . Do not beat for long after adding the egg.
- Using a ice cream scoop spoon the cream cheese equally into the muffin tray.
- Fill up all the cupcake wrappers in the muffin tray
- Bake for 20 to 22 minutes. I took out mine at 20 minutes.
- The batter will rise and will look jiggly on top. On cooling it will level down. If you over bake it will crack on top .So make sure to take it out at the right time.
- Cool it completely outside on a cooling rack .Refrigerate overnight to get that special and unique taste .
- Garnish with whipping cream ,fruits of your choice like strawberries, blueberries or black berries.
Nutrition
Serving: 25g | Calories: 152kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 123mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 188IU | Calcium: 15mg | Iron: 1mg
