Ingredients for Borden's Mini Cheesecakes
- Graham Cracker Crumbs
- ¼ cup granulated sugar (for crust only)
- 6 tablespoons (3 ounces) unsalted butter, melted
- Cream Cheese
- Eagle Brand Condensed Milk
- 2 large eggs
- 1 teaspoon vanilla extract
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How to Make Borden's Mini Cheesecakes
- Preheat oven to 300°F (150°C).
- Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press equal portions of the crumb mixture into the bottom of each cupcake liner to form the crust.
- In a large mixing bowl, beat 16 ounces (2 packages) cream cheese until light and fluffy.
- Gradually beat in 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk until completely smooth and creamy.
- Add 2 large eggs and 1 teaspoon vanilla extract.
- Mix until just combined. Do not overmix.
- Spoon equal amounts of the cheesecake batter into the prepared crusts.
- **Bake:** Bake for 20-25 minutes, or until the cheesecakes are set around the edges and the center is just slightly jiggly. **No-Bake Option:** Chill the filled cupcake liners in the refrigerator for at least 4 hours, or preferably overnight, until set.
- Let cool completely in the muffin tin before chilling for at least 2 hours.
- Garnish with your favorite toppings: fresh berries, sliced fruits, toasted coconut flakes, chocolate shavings, or sprinkles.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
57g
Fat
39g
Carbs
5g
