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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mini Cheesecakes

Source: dLife

Creamy muffin size cheesecakes topped with fruit.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	57.9

Total Carbs	11.8 g

Dietary Fiber	0.4 g

Sugars	9.1 g

Total Fat	0.6 g

Saturated Fat	0.2 g

Unsaturated Fat	0.0 g

Potassium	27.9 mg

Protein	2.2 g

Sodium	72.2 mg

Dietary Exchanges 0.6 Fat, 0.1 Fruits, 0.5 Other Carbs, 0.0 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

With non-stick spray, coat ten 21/2-inch muffin cups. With about 1 teaspoon of the crushed vanilla wafers, line the sides and bottoms of the muffin cups. Set aside.
Beat the cream cheese in a medium mixing bowl with an electric mixer on medium speed, until smooth. Stir in the sugar, flour, and vanilla, and beat on medium speed until smooth. On low speed, beat in the egg product just until combined.
Into muffin cups, divide mixture evenly. Bake in a 325 degree F oven until set (18 to 20 minutes). Cool in pan on a rack for 5 minutes. Covering pan, chill for 4 to 24 hours.
Before serving, remove cheesecakes from muffin cups, and top with thawed fruit.