Ingredients
Equipment
Method
- Prepare the crust by mixing crushed graham crackers (or vanilla wafers) with sugar and melted butter until it resembles wet sand.
- Press about a tablespoon of the crust mixture into the bottom of each cupcake liner in a muffin tin.
- In a large mixing bowl, beat the cream cheese until smooth and lump-free.
- Gradually add the sweetened condensed milk to the cream cheese while mixing.
- Gently fold in the whipped cream until well combined, being careful not to overmix.
- Spoon the cheesecake filling over the crusts, dividing it evenly.
- Tap the tray gently on the counter to release any air bubbles.
- Chill the cheesecakes in the fridge for at least 4 hours, preferably overnight, until set.
- Serve chilled, topped with desired toppings.
Nutrition
Calories: 200kcalCarbohydrates: 23gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 50mgIron: 1mg
Notes
These cheesecakes can be stored in the fridge for up to 5 days or frozen for up to 2 months.
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