Mini Fruit-Topped Cheesecakes
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games.
This is vegetarian recipe. Dish can be prepared in 165 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Mini Fruit-Topped Cheesecakes
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a greased mini cheesecake pan.
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In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Add the eggs, one at a time, beating well after each addition.
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Pour the cream cheese mixture over the crust in the mini cheesecake pan.
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Bake for 20-25 minutes, or until the cheesecakes are set.
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Remove from the oven and let cool in the pan for 10 minutes.
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Transfer the cheesecakes to a wire rack to cool completely.
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Once cooled, top each cheesecake with assorted fresh fruits.
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Refrigerate for at least 2 hours before serving.
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Enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 30g10%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
