12 Serves
82 Mins
Preheat your oven to 175°C and line a muffin tin with paper liners.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
41 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
57 mg / 1,250 mgPotassium
62 mg / 4,700 mgSodium
131 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
0 g / 28 gSugar
10 g / 50 gSaturated Fat
8 g / 20 gCholesterol
69 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
In a mixing bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy.
Add the eggs and vanilla extract to the cream cheese mixture, whisking until fully incorporated.
Divide the batter evenly among the prepared muffin liners.
Bake in the preheated oven for 25 to 30 minutes until the centers are set.
Remove from the oven and allow the cheesecakes to cool completely on a wire rack before serving.
3
g50
g10
g
