Mix and Match Mini Cheesecakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Feeling creative? These miniature cheesecakes are the perfect base for a variety of toppings; anything from fresh farmer's market berries to whipped cream and crumbled cookies will work.
Ingredients
- 1 package graham crackers
- 2 tsp. granulated sugar
- 4 tbsp. butter
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line 48 muffin pan cups with liners.
- Prepare crust: Pulse the graham crackers and sugar in a food processor until finely ground. Add the butter and pulse until the mixture resembles wet sand. Press about 1 heaping teaspoon of the crumb mixture into the bottom of each liner. Bake for 5 minutes, or until lightly golden, then cool completely on wire racks. Reduce the oven temperature to 325 degrees.
- Prepare filling: In a large bowl, with a mixer on medium speed, beat the cream cheese and sugar for 3 minutes, or until fluffy. Beat in the vanilla and salt until combined. Add the eggs, 1 at a time, beating well after each addition. Beat in the heavy cream then divide the filling among the prepared liners.
- Bake the cheesecakes for 12 to 15 minutes, or until set, but still slightly jiggly and moist in the center. Let them cool in the pans for 5 minutes, then transfer them to wire racks to cool completely. Garnish with your choice of toppings (see below).
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