Mini Frozen Cheesecakes
Mini Frozen Cheesecakes
Ingredients
- 18 vanilla cookies
- 8 oz (250g) cream cheese, softened
- 1 can (300 ml) sweetened condensed milk
- 1/2 tsp vanilla
- 1 cup whipping cream, whipped
- Toppings: Chocolate sauce, caramel sauce, fruit jam*
Directions
- Place cookies into bottom of 18 paper-lined muffin cups.
- Using medium speed of an electric mixer, beat cream cheese until smooth. Gradually beat in sweetened condensed milk and vanilla until smooth.
- Gently fold in whipped cream.
- Divide cream cheese mixture evenly between prepared baking cups.
- Cover and freeze for at least 3 hours or up to 2 weeks.
- To serve, remove from freezer and bring to room temperature for 10 minutes before serving. Garnish cheesecakes with desired topping.
Nutritional analysis per mini cheesecake:
176 calories, 11.7 g fat, 2.9 g protein, 15.6 g carbohydrate, 0.1 g fibre, 92 mg sodium
*Ingredient not included in nutritional analysis.