Mini Cheesecakes with Almond Pecan Crust
Mini Cheesecakes with Almond Pecan Crust takes about 40 minutes from beginning to end. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 179 calories, 3g of protein, and 17g of fat per serving. This recipe serves 6 and costs 50 cents per serving. A few people really liked this side dish. 18 people found this recipe to be delicious and satisfying. If you have vanilla, cream cheese, granulated sugar, and a few other ingredients on hand, you can make it. It is brought to you by This Gal Cooks. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 6%. If you like this recipe, take a look at these similar recipes: Mini Pumpkin Cheesecakes with Gingersnap Crust, Lime Mini Cheesecakes with Chocolate Crust, and Mini Lemon Cheesecakes with Gingersnap Crust.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
2 tbsp butter, melted
8oz cream cheese, softened
1 egg
½ tbsp granulated white sugar
½ tsp vanilla
Equipment:
muffin liners
muffin tray
wire rack
Cooking instruction summary:
Line a standard muffin pan with 6 cupcake liners.Combine the chopped pecans, chopped almonds, ½ tbsp granulated sugar and melted butter until the nuts are coated in the butter. Press the mixture into the bottom and slightly up the side of the muffin cups.Beat the cream cheese and ¼ C sugar until smooth. Add the egg and vanilla and beat until well combined.Spoon the mixture into the muffin cups.Bake at 350 for 25-30 minutes or until set. Allow to cool on a wire rack.Top with your desired toppings. I topped mine with sliced fresh strawberries.
Step by step:
1. Line a standard muffin pan with 6 cupcake liners.
2. Combine the chopped pecans, chopped almonds, ½ tbsp granulated sugar and melted butter until the nuts are coated in the butter. Press the mixture into the bottom and slightly up the side of the muffin cups.Beat the cream cheese and ¼ C sugar until smooth.
3. Add the egg and vanilla and beat until well combined.Spoon the mixture into the muffin cups.
4. Bake at 350 for 25-30 minutes or until set. Allow to cool on a wire rack.Top with your desired toppings. I topped mine with sliced fresh strawberries.
Nutrition Information:
covered percent of daily need
