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Mini Cheesecakes (Phillies Free)

Mini Cheesecakes (Phillies Free recipe image
These mini cheesecakes offer a delightful, bite-sized version of the classic New York favorite. By using reduced-fat cream cheese and vanilla wafers, you get all the rich, tangy flavor without the heavy guilt. The batter is smooth and airy, setting into a tender slice that holds its shape perfectly. They are incredibly versatile, making them ideal for potlucks, bridal showers, or a quick after-dinner treat. You can customize the topping with fresh berries, cherry pie filling, or a lemon twist to suit any palate. Simple to assemble and bake in a standard muffin tin, these mini desserts are a crowd-pleaser that requires minimal effort for maximum impact.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 358.4
Dietary: Gluten-free, Low-fat, Vegetarian
Description
These mini cheesecakes offer a delightful, bite-sized version of the classic New York favorite. By using reduced-fat cream cheese and vanilla wafers, you get all the rich, tangy flavor without the heavy guilt. The batter is smooth and airy, setting into a tender slice that holds its shape perfectly. They are incredibly versatile, making them ideal for potlucks, bridal showers, or a quick after-dinner treat. You can customize the topping with fresh berries, cherry pie filling, or a lemon twist to suit any palate. Simple to assemble and bake in a standard muffin tin, these mini desserts are a crowd-pleaser that requires minimal effort for maximum impact.
Ingredients
  • 12 ea Reduced fat vanilla wafers
  • 3 package (8-oz.) Philadelphia fat
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165ðC). Line a 12-cup muffin tin with paper liners.
  2. 2
    Place one vanilla wafer, flat side down, into the bottom of each paper-lined muffin cup.
  3. 3
    In a large bowl, beat the softened reduced-fat cream cheese, sugar, and vanilla extract with an electric mixer on medium speed until smooth and well blended.
  4. 4
    Add the eggs one at a time, mixing just until blended. Do not overbeat after adding eggs to avoid cracking.
  5. 5
    Pour the batter evenly over the vanilla wafers, filling each cup about three-quarters full.
  6. 6
    Bake in the preheated oven for 30 minutes, or until the centers are almost set but still slightly jiggly.
  7. 7
    Remove from oven and let cool in the pan on a wire rack for 10 minutes.
  8. 8
    Refrigerate the mini cheesecakes for at least 2 hours, or overnight, to set completely.
  9. 9
    Just before serving, top with fresh cut-up fruit, cherry pie filling, or other desired toppings.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 358.4kcal
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.5g3%
Cholesterol 1.3mg1%
Sodium 20.8mg1%
Total Carbohydrate 76.9g26%
Dietary Fiber 39.6g159%
Sugars 15.7g
Protein 15.3g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/mini-cheesecakes-phillies-free/