Mini Cheesecakes

Lorenza Avila
I love making these cheesecakes in individual servings; they look great for a cocktail or a gathering. I prepare them with jam and decorate them with strawberries, but you can make them however you like, with peaches, chocolate, etc.
Reviewed by Editorial Team of Kiwilimón
4.909090909090909
|
11 comentarios
312
Favorites
Collections
Planner
Grocery List
Ingredients
10
Servings
  • 1 cup María cookies, crushed
  • 1/4 cups butter, melted
  • 2 packages Philadelphia® cream cheese, Philadelphia (12 ounces in total) that is one package and 1/4
  • 1/4 cups sugar, plus 2 tablespoons
  • 1 tablespoon flour
  • 1 teaspoon vanilla essence
  • 1 egg
  • 2 tablespoons cow's milk
  • 1 egg yolk
Preparation
40 mins
0 mins
Medium
  • In a mixer, beat the room temperature cream cheese with the sugar.
  • Melt the butter and mix it with the crushed María cookies.
  • On a tray for mini cheesecakes (or a cupcake tray), divide the crushed cookies and press down with your fingers to form a crust.
  • Place in the oven at 180 degrees Celsius for 6 minutes to lightly brown.
  • Add the flour and vanilla extract to the cream cheese. Stir well.
  • Then add the egg, the yolk, and the milk, and beat just until incorporated.
  • Fill the cookie molds with the mixture (3/4 full).
  • Bake at 190°C for 15-20 minutes until the center is still jiggly and the sides are cooked.
  • Let them cool, unmold, and once they are cold, refrigerate for at least 2 hours.
  • After two hours, decorate with strawberry jam and some sliced strawberries (you can glaze them with a little jam as well).

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by