Red, White & Blue Mini Cheesecakes
Nutrition Facts
12 Serving Per Container
Serving size 1 ea
| Amount Per Serving | ||
|---|---|---|
|
Calories |
290 |
|
| % Daily Value* | ||
| Total Fat 20 g | 25% | |
| Saturated Fat 12 g | 58% | |
| Cholesterol 75 mg | 25% | |
| Sodium 240 mg | 10% | |
| Total Carbohydrate 24 g | 9% | |
| Dietary Fiber 1 g | 3% | |
| Sugars 20 g | ||
| Includes Added Sugars 17 g | 34% | |
| Protein 4 g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 4% | |
| Iron | 4% | |
| Potassium | 2% | |
Ingredients
- 16 oz Cream Cheese, room temperature
- ½ cup Sour Cream, room temperature
- 2 Eggs, room temperature
- 1/3 cup Granulated Sugar
- 2 tsp Vanilla Extract
- 1 tsp Lemon Juice
- 1 package Sugar or Graham Cookies
- 2 tbsp Light Brown Sugar
- 4 tbsp Salted Butter, melted
- ½ cup Stonewall Kitchen Strawberry Jam
- ½ cup Blueberries, for Garnish
- ½ cup Sliced Strawberries, for Garnish
- 1 cup Whipped Topping, for Garnish
Method of Preparation
Step 1
Preheat oven to 350°F and line a muffin pan with paper liners.
Crush cookies in a Ziploc bag or food processor. We chose Enjoy Life Vanilla Honey Graham Cookies for our Gluten Free Friends!
Step 2
Mix cookie crumbs with brown sugar and melted butter.
Add 1-1½ tbsp of mix into the bottom of each liner. Press down, packing the crumb base together.
Step 3
Beat cream cheese with a hand mixer for 2 minutes until fluffy.
Add in sour cream, eggs, sugar, vanilla extract and lemon juice. Beat until well incorporated. To avoid a batter with lumps, allow cream cheese, sour cream, and eggs to get to room temperature before mixing.
Step 4
Spoon batter evenly into each liner, filling almost to the top. Bake for 20 minutes until edges are golden brown. Cool completely and refrigerate for at least 2 hours.
Step 5
Top with strawberry jam, whipped topping and fresh fruit prior to serving.
