Instructions
- HEAT oven to 300°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.
Nutritional Facts:
- Serving Size 1 mini cheesecake
- Calories Per Serving 210
- Total Fat 14 g
- Calories From Fat 130 g
- Saturated Fat 8 g
- Trans Fat 0 g
- Cholesterol 65 mg
- Sodium 160 mg
- Total Carbohydrates 18 g
- Dietary Fiber 0 g
- Sugars 15 g
- Protein 4 g
