- Preparation time: 25 min
- Freezing time: 4 h
- Servings: 12
Mini cheesecake tarts
Dietitian’s note: This recipe is easy to make and a hit for any special occasion!
Stephanie Jamain, RD | Dietitian at Abbott Nutrition
Vegetarian Respects a lacto-ovo-vegetarian diet
WHAT YOU NEED
- 235 mL (1 bottle) Vanilla PediaSure Complete®
- 250 g (1 package) cream cheese, softened
- 235 mL sweetened condensed milk
- 80 mL (⅓ cup) lemon juice
- 5 mL (1 tsp) vanilla extract
- 375 mL (1½ cups) graham cracker crumbs
- 45 mL (3 tbsp) unsalted butter, melted
- 500 mL (2 cups) fresh berries for topping
HOW TO MAKE IT
- Line a 12-count muffin tray with paper liners.
- In a bowl, mix together graham cracker crumbs and butter until combined. Scoop a heaping tablespoon into the bottom of each muffin liner, using the back of the tablespoon to press down into cup to form the crust. Set aside.
- In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and PediaSure Complete® until smooth. Stir in lemon juice and vanilla.
- Pour cheese mixture into muffin liners over the crust, dividing evenly.
- Refrigerate 4 hours or until set. Top with fresh berries before serving.
NUTRITION FACTS
Serving size: 1 mini tart
Calories 230
Fat 13 g
Sodium 163 mg
Carbohydrate 24 g
Dietary fibre 1.8 g
Protein 4 g
TIPS
- For a lower fat option, substitute the sweetened condensed milk and cream cheese for the light versions.
- Short on time? You can make this cheesecake in a
9-inch prepared graham cracker pie crust.
Nutrition Information of recipe was calculated with original PediaSure Complete® formulation.
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