Mini Cheesecake Baskets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 pkg (250 gr ea) Philadelphia Light Cream Cheese1/2 cup Splenda1/2 tsp vanilla2 eggs12 vanilla wafers or chocolate sandwich cookies (I used Mr.Christie's Nilla wafers.)
1. Preheat oven to 350 F. Beat cream cheese, Splenda, and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blened.
2. Place wafer on bottom of each of 12 paper-lined medium muffin cups. Spoon cream cheese mixture evenly over wafers.
3. Bake 20 m in. or until centres all almost set. Cool to room temperature.
4. Refrigerate three hours or overnight. Add decorations as desired. (We used green tinted coconut and small pieces of fresh fruit. Small candies like mini Eastereggs also work great!)
Use 1 - 4 " piece of shoestring licorage to make a handle.
Makes 12 baskets
Number of Servings: 12
Recipe submitted by SparkPeople user TIMTOO.
2. Place wafer on bottom of each of 12 paper-lined medium muffin cups. Spoon cream cheese mixture evenly over wafers.
3. Bake 20 m in. or until centres all almost set. Cool to room temperature.
4. Refrigerate three hours or overnight. Add decorations as desired. (We used green tinted coconut and small pieces of fresh fruit. Small candies like mini Eastereggs also work great!)
Use 1 - 4 " piece of shoestring licorage to make a handle.
Makes 12 baskets
Number of Servings: 12
Recipe submitted by SparkPeople user TIMTOO.
Nutritional Info Amount Per Serving
- Calories: 132.1
- Total Fat: 9.4 g
- Cholesterol: 63.1 mg
- Sodium: 232.3 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 0.0 g
- Protein: 3.9 g
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