Cupcake-sized cheesecakes make pretty, little desserts decorated with fresh fruit, jam, or chocolate curls.
Original recipe makes 12 servings
Ingredients
12 paper baking cups (2-1/2-inch)
12 vanilla wafers
1 (8 ounce) package cream cheese, softened
2 tablespoons sugar
1 tablespoon Argo® Corn Starch
1 egg
1/3 cup Karo® Light Corn Syrup
1 tablespoon lemon juice
1 teaspoon Spice Islands® Pure Vanilla Extract
Fresh fruit, jam, pie filling or chocolate curls
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PREP
15 mins
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COOK
20 mins
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READY IN
1 hr 35 mins
Directions
- Preheat oven to 350 degrees F. Line muffin pan with 12 paper baking cups. Place 1 vanilla wafer in each.
- Beat cream cheese, sugar and corn starch with an electric mixer until well mixed. Add egg and blend well. Add corn syrup, lemon juice and vanilla. Beat 1 minute.
- Pour filling into paper baking cups, dividing evenly. Bake for 20 minutes, until just set.
- Chill for 1 hour. Top with fresh fruit, jam, pie filling OR chocolate curls as desired.
Nutrition
Calories: 143 kcal
Carbohydrates: 15.6 g
Cholesterol: 38 mg
Fat: 8.2 g
Fiber: 0.3 g
Protein: 8.9 g
Sodium: 89 mg