Mini Kiwi Cheesecake
Delicious Mini Kiwi Cheesecakes, perfect for dessert lovers, featuring a creamy filling and fresh kiwi topping.
Equipment
- Mixing Bowl
- Mini Muffin Tins
- oven
- Refrigerator
Ingredients
For the Crust
- 1 cup Graham Cracker Crumbs Can substitute with crushed digestive biscuits
- ¼ cup Sugar Coconut sugar can be an alternative
- ½ cup Butter Margarine or coconut oil works as a substitute
For the Filling
- 8 oz Cream Cheese Mascarpone can add a richer taste
- ½ cup Sugar Honey can be used for natural sweetness
- 1 teaspoon Vanilla Extract Almond extract is a delightful twist
- ½ cup Sour Cream Greek yogurt can be a healthier substitute
- 1 large Egg A flax egg can be used for a vegan option
For the Topping
- 2 medium Kiwi Can substitute with strawberries or mangoes
- 1 tablespoon Lemon Juice Lime juice can add a zesty kick
- 1 tablespoon Sugar Optional for macerating the kiwi
Instructions
Making the Mini Kiwi Cheesecake
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of mini muffin tins.
- In a separate bowl, blend cream cheese, sugar, vanilla extract, sour cream, and egg together until smooth and creamy.
- Pour the cheesecake filling over the prepared crusts, filling them about three-quarters full. Bake for 20-25 minutes.
- Let them cool at room temperature and then refrigerate for at least 2 hours.
- Slice kiwis and toss gently with lemon juice and optional sugar.
- Top each mini cheesecake with the kiwi slices before serving.
Nutrition
Serving: 1cheesecakeCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 120mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg
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