This recipe makes 18 cupcake/muffin sized cheesecakes. “Mini” refers to the size compared to a regular cheesecake, and does not refer to a mini muffin tin.
Room temperature ingredients are important for making a creamy cheesecake filling. If one, or all, of your ingredients are cold, this will cause your batter to be lumpy.
If you have a lumpy batter, try pressing it through a fine mesh sieve to remove the lumps.
Nutrition Estimate
Calories: 278kcal | Carbohydrates: 18g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 161mg | Potassium: 136mg | Fiber: 1g | Sugar: 12g | Vitamin A: 450IU | Calcium: 36mg | Iron: 1mg
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