Photo: Eagle Brand® Mini Cheesecake Recipe
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 1 1/2 cups graham cracker or chocolate wafer crumbs
- 1/4 cup sugar
- 1/4 cup butter, softened
- 3 (8 oz.) packages cream cheese, softened
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 3 large eggs
- 2 teaspoons vanilla extract
GARNISH SUGGESTIONS:
- Fresh fruits, candies, whipped toppings, chocolate curls
Directions
HEAT oven to 300 degrees F. Spray 24 muffin cups with no-stick cooking spray or line with paper liners.
COMBINE graham cracker crumbs, sugar and butter; press equal portions into bottoms prepared muffin cups.
BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups.
BAKE 20 minutes or until cakes spring back when lightly touched. Cool. Chill. Garnish as desired.
*If using sprayed muffin cups, cool baked cheesecakes. Freeze 15 minutes; remove from pans. Garnish as desired.
VARIATION
CHOCOLATE MINI CHEESECAKES: FOLLOW recipe above, except melt 1 cup semi-sweet chocolate chips; add to cream cheese mixture, mixing well. Spoon into prepared muffin cups. Bake 20 to 25 minutes.
Nutrition Amount per Serving:
Calories 240,Total Fat Grams15,Calories From Fat 135,Saturated Fat Grams 8.9,CholesterolMilligrams 68,SodiumMilligrams 164,Potassium Milligrams 42,Total Carbohydrates Grams 13.4,Dietary Fiber Grams 0.2,Sugars Grams 9.4,Protein Grams 4.1,Vitamin A 10,Calor Calciumies 4,Niacin 4,VitaminB6 1,Iron 6,Folate 4,
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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By nmolder_hill
Texas
on February 13, 2012
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Wonderful and so easy! Made these as one of our Christmas dinner desserts and they were such a hit. I left them plain, but put out all kinds of toppings so everyone could personalize their own little cheesecake. Had cherry and strawberry pie filling, whipped topping, and chocolate syrup, too. It was almost as fun as an ice cream sundae bar.
By tloesterlin_126...
North Huntingdo...
on December 15, 2010
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ok..This recipe is wonderful. However, I must make a note to everyone that makes it. I wanted more than 24 -so- I doubled it. I ended up with 100 tassies and 26 cupcake size cakes. I had to make more of the gramcracker crust mix to completely use the filling mixture the recipe called for. No one objected to the additional cookie....just was frustrating in the making of them
By Tuscan_Italian
Waynesburg, OH
on November 27, 2010
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Amazing cheesecake. The sweetened condensed milk really gives the cheesecake a wonderful flavor! The sweetness is right on! It really has a great creamy texture as well. If you overcook the cheesecake you will lose the creamy texture & most likely crack the top. I made a 9-inch cheesecake & adjusted the cooking time. You can also cook it at 350 degrees in a water bath. This will make the cheesecake a bit creamier as well. Wonderful recipe though - you can add even more flavor by adding 1/4 cup of lemon juice (from concentrate or fresh.
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