Equipment
- muffin tin
Ingredients
- Muffin tin paper liners
- 4 tbsp Graham cracker crumbs
- 1 tbsp Butter melted
- 3.5 oz Whipped cream cheese room temperature for 10 minutes to soften
- 1 tbsp Sugar
- 1 Egg room temperature
- 1/3 tsp Vanilla extract
- 1/3 tbsp Lemon juice
- 1/2 tbsp All-purpose flour
- Raspberries garnish
Instructions
- Preheat the oven to 325 degrees,
- Pour the graham cracker crumbs into a bowl and add melted butter. Mix well. Divide evenly into muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set aside.
- Using an electric mix or by hand with a whisk, whisk the cream cheese and sugar until nice and creamy. Then add in the egg, mixing just until well combined.
- Then add in vanilla extract, lemon juice, flour and mix again just until combined.
- Divide the cheesecake filling evenly into prepared muffin pan. Gently shake the pan to make the top surface flat.
- Bake for about 15 minutes or when you gently shake the pan the cheesecake just wiggles a little bit.
- Remove from the oven and leave to cool to room temperature in the pan. Remove from the muffin pan and cool in the refrigerator until ready to serve.
- Garnish with a raspberry.
Nutrition
Calories: 184kcal | Carbohydrates: 13g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 186mg | Potassium: 71mg | Fiber: 1g | Sugar: 6g | Vitamin A: 480IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
Mini Cheesecake
Equipment
- muffin tin
Ingredients
- Muffin tin paper liners
- 4 tbsp Graham cracker crumbs
- 1 tbsp Butter melted
- 3.5 oz Whipped cream cheese room temperature for 10 minutes to soften
- 1 tbsp Sugar
- 1 Egg room temperature
- 1/3 tsp Vanilla extract
- 1/3 tbsp Lemon juice
- 1/2 tbsp All-purpose flour
- Raspberries garnish
Instructions
- Preheat the oven to 325 degrees,
- Pour the graham cracker crumbs into a bowl and add melted butter. Mix well. Divide evenly into muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set aside.
- Using an electric mix or by hand with a whisk, whisk the cream cheese and sugar until nice and creamy. Then add in the egg, mixing just until well combined.
- Then add in vanilla extract, lemon juice, flour and mix again just until combined.
- Divide the cheesecake filling evenly into prepared muffin pan. Gently shake the pan to make the top surface flat.
- Bake for about 15 minutes or when you gently shake the pan the cheesecake just wiggles a little bit.
- Remove from the oven and leave to cool to room temperature in the pan. Remove from the muffin pan and cool in the refrigerator until ready to serve.
- Garnish with a raspberry.
Nutrition
Calories: 184kcalCarbohydrates: 13gProtein: 4gFat: 13gSaturated Fat: 7gTrans Fat: 1gCholesterol: 76mgSodium: 186mgPotassium: 71mgFiber: 1gSugar: 6gVitamin A: 480IUVitamin C: 1mgCalcium: 39mgIron: 1mg
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