Micro Mini Cheesecakes

Vegetarian
Micro Mini Cheesecakes
30 min.
6
245kcal

Suggestions


Indulge your sweet tooth with these delightful Micro Mini Cheesecakes, a perfect dessert for any occasion! Whether you're hosting a gathering or simply treating yourself, these tiny bites of creamy goodness will wow your taste buds and leave you craving more. With a rich, velvety texture, these cheesecakes are made using 1/3-less-fat cream cheese, making them a lighter yet incredibly satisfying option.

What makes these mini cheesecakes truly special is their delightful raspberry jam topping, which adds a burst of fruity flavor that perfectly balances the rich creaminess. Each cheesecake is perfectly portioned, sitting on a reduced-fat vanilla wafer base, ensuring that you can enjoy this scrumptious dessert guilt-free. Plus, it comes together in just 30 minutes, so you won’t have to wait long to dive into this sweet treat!

These cheesecakes are not only vegetarian-friendly, but they're also an excellent dessert to prepare ahead of time. With the ability to chill in the fridge for up to three days or even freeze for up to two weeks, they are perfect for meal preppers and busy individuals alike. Serve them at your next gathering or enjoy them as a personal treat; either way, you’ll be left with a smile and a satisfied palate!

Ingredients

  • ounce cream cheese at room temperature
  • large eggs 
  • 1.5 teaspoons flour all-purpose
  • 0.3 cup raspberry jam 
  • 0.1 teaspoon salt 
  • 0.3 cup sugar 
  • 0.1 teaspoon vanilla extract 
  •  vanilla wafers reduced-fat

Equipment

  • oven
  • whisk
  • blender
  • hand mixer
  • aluminum foil
  • muffin liners
  • muffin tray

Directions

  1. Preheat oven to 37
  2. Line muffin tin with foil cupcake liners.
  3. Place 1 vanilla wafer (flat side down) in bottom of each liner.
  4. With a mixer fitted with a whisk attachment, or with a hand mixer, whip cream cheese until light and fluffy.
  5. Add sugar and combine.
  6. Mix in egg and vanilla, then flour and salt. Divide the filling among the lined cups, filling each no more than 1/4 cup.
  7. Bake for 20 minutes.
  8. Let cool to room temperature, or chill for up to 3 days.
  9. When ready to serve, top with a spoonful of raspberry jam. Extra cheesecakes can be frozen for up to 2 weeks; defrost at room temperature.

Nutrition Facts

Calories245kcal
Protein5.98%
Fat53.84%
Carbs40.18%

Properties

Glycemic Index
50.68
Glycemic Load
15.25
Inflammation Score
-3
Nutrition Score
3.144347841325%

Nutrients percent of daily need

Calories:245.46kcal
12.27%
Fat:14.88g
22.89%
Saturated Fat:8.24g
51.5%
Carbohydrates:24.99g
8.33%
Net Carbohydrates:24.73g
8.99%
Sugar:18.55g
20.61%
Cholesterol:69.24mg
23.08%
Sodium:207.73mg
9.03%
Alcohol:0.03g
100%
Alcohol %:0.05%
100%
Protein:3.72g
7.44%
Vitamin A:552.65IU
11.05%
Vitamin B2:0.15mg
9.04%
Selenium:6.31µg
9.02%
Phosphorus:62.7mg
6.27%
Calcium:44.36mg
4.44%
Folate:15.07µg
3.77%
Vitamin B5:0.35mg
3.48%
Vitamin B1:0.04mg
2.9%
Vitamin E:0.43mg
2.87%
Vitamin B12:0.16µg
2.62%
Potassium:78.18mg
2.23%
Zinc:0.31mg
2.06%
Vitamin B6:0.04mg
1.92%
Iron:0.28mg
1.58%
Vitamin C:1.25mg
1.51%
Copper:0.03mg
1.42%
Magnesium:5.09mg
1.27%
Vitamin B3:0.23mg
1.16%
Vitamin D:0.17µg
1.11%
Fiber:0.25g
1.01%
Source:My Recipes