Mini Skor cheesecakes

66

PREP TIME

20 min

TOTAL TIME

1 h 10 min

Makes

12 Servings

Mini Skor cheesecakes

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
  • 3 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 16 g,
  • Fibre
  • 1 g,
  • Sodium
  • 148 mg.

 

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