Ingredientes para Mini Cheesecake Tarts
- Reduced Fat Cream Cheese
- Fat Free Cream Cheese
- 1/2 cup (100g) granulated sugar
- All Purpose Flour
- 2 large eggs
- Vanilla Extract
- Almond Extract
- Vegetable Oil Cooking Spray
- 1/2 cup (60g) finely crushed gingersnap cookies
- Fresh Fruit
- Mint Sprig
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Como fazer Mini Cheesecake Tarts
- Preheat oven to 350°F (175°C).
- In a medium bowl, beat 8 ounces (225g) cream cheese with an electric mixer at medium speed until completely smooth and creamy.
- Gradually add 1/2 cup (100g) granulated sugar and 1/4 cup (30g) all-purpose flour, beating well after each addition until fully combined.
- Add 2 large eggs one at a time, mixing until just blended after each addition. Be careful not to overmix.
- Stir in 1 teaspoon vanilla extract and 1/2 teaspoon lemon extract (optional).
- Lightly grease 6 mini tart pans with removable bottoms using vegetable cooking spray.
- Evenly distribute 1/2 cup (60g) finely crushed gingersnap cookies into each tart pan, pressing the crumbs into the bottom and up the sides to form a crust.
- Divide the cheesecake batter evenly among the prepared tart pans.
- Place the tart pans on a baking sheet for even baking.
- Bake for 18-20 minutes, or until the cheesecakes are set around the edges and the center is just slightly jiggly.
- Remove from oven and let cool completely on a wire rack for at least 30 minutes.
- Carefully remove the cheesecakes from the tart pans.
- Decorate each tart with your favorite fresh fruit, such as berries or sliced peaches.
- Garnish with fresh mint sprigs, if desired.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
121g
Fat
28g
Carbs
17g
