Mini Skor cheesecakes
97
- Prep Time20 mins
- Total Time1 hr 10 mins
- Makes12 Servings
Mini Skor cheesecakes Photo by Sian Richards
Ingredients
1 1/4 cups graham-cracker crumbs
1/4 cup unsalted butter, melted
250-g brick cream cheese, at room temperature
1/3 cup granulated sugar
2 eggs
2 tbsp 35% cream
1 1/2 tsp all-purpose flour
1/2 tsp vanilla
1/4 cup melted semi-sweet chocolate
1/4 cup Skor bits
Instructions
PREHEAT oven to 325F. Line a 24-cup mini-muffin tin with cupcake liners.
STIR graham-cracker crumbs with butter in a small bowl until crumbs are moist. Press 2 tsp of mixture into each liner, covering the bottom and pushing up the sides.
BEAT cream cheese with sugar in a medium bowl, using an electric mixer on medium speed, until creamy. Reduce speed to low, then add eggs, 1 at a time, beating well after each addition. Add cream, flour and vanilla until smooth.
FILL each cup with 1 tbsp cream cheese mixture.
BAKE in centre of oven for 10 min, then reduce heat to 275F. Continue baking until filling is set, 10 min. Let cool completely, 30 min.
DRIZZLE with melted chocolate and Skor bits, if desired. Keeps well, refrigerated, up to 1 day.
Nutrition (per serving)
Calories 221, Protein 3g, Carbohydrates 18g, Fat 16g, Fibre 1g, Sodium 148mg.