Mini Cheesecakes

I- Ingredients for 18 mini Cheesecakes:

1- Crust:

  • 1 cup graham cracker crumbs, about 1 sleeve;
  • 2 tablespoon sugar;
  • 1 teaspoon cinnamon;
  • 3 tablespoon butter, melted.

2- Cheesecake:

  • 2 (8 ounces) packages cream cheese, softened;
  • 1/2 cup sugar;
  • 1/2 teaspoon vanilla;
  • 2 eggs.

3- Toppings:

  • 1/2 cup flaked coconut, tinted green with food coloring;
  • marshmallow peeps;
  • egg chocolate candies.

II- Directions:

  1. Preheat oven to 350F degrees.
  2. Lightly spray cheesecake tray with non-stick cooking spray or line 18 muffins slots with cupcake liners; set aside.
  3. In a food processor pulse crackers into fine crumbs.
  4. Add to a medium bowl. Add in sugar and cinnamon, mix thoroughly.
  5. Add melted butter and mix until crumbs resemble fine sand mixture.
  6. Add a heaping tablespoon to mini cheesecake trays or lined muffin trays.
  7. Press mixture down with the back of the tablespoon.
  8. Bake 5 minutes; set aside until ready to use.
  9. Lower your oven temperature to 325F degrees.
  10. In a stand mixer, cream cheese until smooth.
  11. With the mixer on slow, add the sugar then the eggs one at a time, making sure each egg is incorporated. Lastly, add the vanilla extract.
  12. Spoon cream cheese mixture into the graham cracker crust and bake 15-18 minutes, or until set.
  13. Let the mini cheesecakes cool completely on a wire rack, then put them in the refrigerator.
  14. Keep them in the fridge for a minimum of 4 hours or overnight.
  15. Once cooled and set, remove them from the cheesecake tray or muffin tray.
  16. Remove the wrappers if you used a muffin tray.
  17. Garnish each cheesecake with tinted coconut grass, then a marshmallow peep and/or egg candies.

III- Nutrition Facts per Mini Cheesecake:

  • 190 Calories;
  • Fat: 13g;
  • Saturated fat: 7g;
  • Cholesterol: 55mg;
  • Carbs: 15g;
  • Fiber: <1g;
  • Sugars: 12g;
  • Protein: 3g.

Smart Points Value: 9