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Mini Cheesecakes

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Little and creamy. Cool off with these yummy mini cheesecakes.

Ingredients

  • 3 packs 16oz of Cream Cheese
  • 5 Eggland's Best Eggs
  • 1 cup of Sugar
  • 1 1/2 teaspoons of vanilla
  • Topping:
  • 16 oz of sour cream
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla
Vegetarian Ready in 1 hour, recipe by Carol Morales

Preparation

  • Preheat over to 300F.
  • Beat all ingredients.
  • Fill paper cups.
  • Bake for 1/2 hour.
  • While baking, make topping.
  • Mix together topping ingredients and add one tablespoon to each one and cook for another 15 minutes.
  • Cover with any fruit of your choice. 

Notes and Suggestions

You can make them without the paper liners if you lightly spray the muffin tins with cooking spray before filling them.

Yield

Makes 16 servings

Nutritional Facts

1 Serving: Calories 474; Fat 37g (69.7% calories from fat); Protein 17g; Carbohydrate 19g; Dietary Fiber 0g; Cholesterol 451mg; Sodium 325mg.

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Comments & Suggestions

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2

  • ANDREA MEDURA 18 Jul, 09:30 AM

    lOVE EGGLAND'S BEST EGGS, WON'T BUY ANYTHING ELSE

  • Tracy Ann 7 Sep, 03:17 AM

    You can also put a cookie inside bottom of paper, then pure cheesecake batter on top + bake. It make like a little bottom crust for the individual cheesecakes.

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