breadcrumbs
2 tbsp butter, melted
1 1/2 pkg cream cheese
1/3 cup sugar
2 tbsp lime juice
1/2 tsp vanilla
2 eggs
1/2 cup blueberries, fresh
Place baking cups in each muffin tin.
Stir the breadcrumbs and butter together.
Press 1 ½ tablespoon of the breadcrumb-butter mixture into each muffin tin and bake at 325° F for 6 minutes. Cool for 10 minutes.
Beat together the cream cheese, sugar, vanilla, and lime juice with an electric blender. Add the eggs gradually and beating gently.
Next, equally divide the mixture between each baking cup. Bake for 15 to 20 minutes and cool for 30 minutes. Chill for at least 4 hours.
Top each mini cheesecake with blueberries.
Sugar: 7g
:
Calcium: 32mg
Calories: 150kcal
Carbohydrates: 8g
Cholesterol: 63mg
Fat: 12g
Fiber: 1g
Iron: 1mg
Potassium: 54mg
Protein: 3g
Saturated Fat: 7g
Sodium: 102mg
Vitamin A: 478IU
Vitamin C: 1mg
