Ingredients
Scale
- 2 8 oz Cream Cheese (softened)
- 3/4 cup Sugar
- 3 Eggs
- 1 tsp Lemon Juice
- 1 tsp Vanilla Extract
- 48 Mini Nilla Wafers
- 1 8 oz Cream Cheese (for topping)
- 2 cups Powdered Sugar
- 1/2 cup Strawberries (diced)
- 1/2 cup Blueberries
- 1/2 cup Raspberries
- Red, White and Blue Sprinkles
Instructions
- Preheat oven to 325°F (160°C).
- Place Mini Nilla Wafers at the bottom of each section in the mini cupcake pan.
- In a mixing bowl, beat together softened cream cheese, sugar, eggs, lemon juice, and vanilla until smooth.
- Spoon filling over the cookie base in the mini cupcake pan until three-quarters full.
- Bake for about 20 minutes until set; centers should have a slight jiggle.
- Cool at room temperature then refrigerate for at least an hour.
- For topping: Beat together softened cream cheese, powdered sugar, lemon juice, and vanilla until fluffy.
- Decorate mini cheesecakes with the cream cheese frosting and fresh berries.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (40g)
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg