These bite-sized brownie cheesecake cups are just the thing to bring to parties and they're perfect for portion control too!
Total Time
2hr
4.0
2 Ratings
Author: Drizzle Me Skinny
Servings:
10
Ingredients
•
1/2
cup
Graham Cracker Crumbs
•
1 1/2
tbsp
Vegetable Oil Spread
, melted
•
3/4
cup
Light Cream Cheese
, softened
•
2
tbsp
Granulated Sugar
•
1
tsp
Cake Flour
•
1
tsp
Light Cream
•
2
Eggland's Best Classic Eggs
, separated
•
1/2
tsp
Vanilla Extract
Toppings
•
1
pckg
Kellogg's Special K® Brownie Bites
or Fiber 1 Brownie
•
1
tbsp
Mini White Chocolate Chips
•
1
tbsp
Mini Chocolate Chips
•
1
tbsp
Chopped Pecans
or Chopped Walnuts
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C), line your mini muffin pan with 18 liners.
2.
In a small bowl, mix your Graham Cracker Crumbs (1/2 cup) and Vegetable Oil Spread (1 1/2 tablespoon) together. Fill your 18 muffin cups with the crumb mixture, and pat down with your fingers.
3.
Bake in the oven for 4 to 5 minutes then set aside, leave oven on.
4.
Use an electric mixer to blend your Light Cream Cheese (6 ounce) and Granulated Sugar (2 tablespoon). Then add your Cake Flour (1/2 tablespoon), Light Cream (1/2 tablespoon), Egg (2), and Vanilla Extract (1/2 teaspoon). Continue beating on low.
5.
Divide your cream cheese mixture over the 18 mini muffin cups, about 1 tablespoon in each.
6.
Cut up your Kellogg's Special K® Brownie Bites (1 package) and mix it with Mini White Chocolate Chips (1 tablespoon), Mini Chocolate Chips (1 tablespoon) and Chopped Pecans (1 tablespoon).
7.
Sprinkle on top of your 18 cheesecake bites. Bake in oven for 13 to 15 minutes.
8.
Let cool then let set in fridge for about an hour and a half.
Nutrition Per Serving
CALORIES
459
FAT
20.2 g
PROTEIN
6.5 g
CARBS
58.9 g
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