Mini Cheesecakes
These cheesecakes are easy to prepare. Just mix everything together and bake
Yield: 12
Calories: 265cal
Cost: $10
Materials
Crust:
- 1 cup crushed graham crackers
- 2 Tbsp. granulated sugar
- 3 Tbsp. butter unsalted- melted
Filling:
- 8 oz. Cream Cheese - Softened
- ⅓ cup sugar
- 1 cup sour cream
- 2 tsp. vanilla extract
- 2 large eggs
Topping:
- 21 oz. Canned Pie filling
Instructions
Crust:
- In a medium-sized bowl, combine graham crackers, sugar, and butter
- Line cupcake pans with 12 liners
- Evenly divide the graham cracker mixture into the cupcake liners, pat down to firm
Filling:
- In a large bowl, mix the cream cheese, sugar, sour cream, vanilla, and eggs
- Spoon evenly into the prepared crust
- Place the muffin pans on top of a baking sheet
- Bake at 350 for 25-30 minutes
- Cool your cheesecakes at room temperature
- Cover with plastic wrap and store in your refrigerator to chill the cakes
Notes
Checking for Doneness
- The cheesecake is done when the center is set but still jiggles slightly
Storage:
store covered in the refrigerator for up to 5 days or in the freezer for up to 3 months nutrition facts are only an estimateNutrition
Calories: 265cal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 159mg | Potassium: 128mg | Fiber: 1g | Sugar: 11g | Vitamin A: 612IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg