Irish Mini Cheese Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
24oz (or 4 packs) Fat Free Philadelphia Cream Cheese4 Eggs3/4 c Bailey's Irish Cream Liqueor3 tblsp Cocoa powder 1 1/2 tsp Vanilla Extract1c Splenda4 tblsp Butterabout 3c crushed Low Fat Graham Crackers1 tblsp green food coloring
Cream together Cream cheese and sugar. Add Cocoa Powder. Once combined well add eggs in one at a time. Once all eggs are combined well add vanilla extract, Bailey's Irish Cream and food coloring. Mix well.
Seperatly melt 4 tblsp butter. Add butter to crushed graham crackers and mix well. Spoon about 1 tblsp into a lined muffin pan. With measuring cup or spoon smash graham crackers in to form a tight base for the cheese cake. Add about 2 tablspoons cheesecake to each muffin tin.
Bake at 350 for about 20 min. or until middle is set. Allow muffins to cool in pan for about 10 min. then transfer each muffin to a wire rack or fridge to finish cooling. Once cold they are ready to eat.
This makes about 36 cheese cakes.
Number of Servings: 36
Recipe submitted by SparkPeople user MEWIEGELE.
Seperatly melt 4 tblsp butter. Add butter to crushed graham crackers and mix well. Spoon about 1 tblsp into a lined muffin pan. With measuring cup or spoon smash graham crackers in to form a tight base for the cheese cake. Add about 2 tablspoons cheesecake to each muffin tin.
Bake at 350 for about 20 min. or until middle is set. Allow muffins to cool in pan for about 10 min. then transfer each muffin to a wire rack or fridge to finish cooling. Once cold they are ready to eat.
This makes about 36 cheese cakes.
Number of Servings: 36
Recipe submitted by SparkPeople user MEWIEGELE.
Nutritional Info Amount Per Serving
- Calories: 86.3
- Total Fat: 3.2 g
- Cholesterol: 30.4 mg
- Sodium: 163.1 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 0.4 g
- Protein: 4.7 g
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