Directions:
- Preheat oven to 350 degrees F. Butter the cups of a mini-muffin pan and coat generously with graham cracker crumbs; set aside.
- Cream egg yolks, sugar, and cream cheese until fluffy. Beat egg whites until stiff; fold into creamed mixture.
- Spoon cream cheese mixture into muffin tins, filling three-fourths full. Bake in preheated oven for 20 minutes. Cool 10 to 15 minutes. Carefully remove from muffin tins; spoon 1 teaspoon Sour Cream Filling into each indentation. Store in refrigerator.
- To make Sour Cream Filling: Combine all ingredients in a 9-inch pieplate; stir well. Bake at 400 degrees for 5 minutes. Stir will, and bake an additional 3 minutes. Makes 1 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94 Kcal (394 kJ) | ||
| Calories from fat | 26.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 5% | |
|---|---|---|---|
| Cholesterol | 46.94mg | 16% | |
| Sodium | 32.78mg | 1% | |
| Potassium | 27.27mg | 1% | |
| Total Carbs | 15.49g | 5% | |
| Sugars | 14.86g | 59% | |
| Protein | 1.81g | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 14.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 282.61 Kcal (1183 kJ) | ||
| Calories from fat | 80.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.92g | 5% | |
|---|---|---|---|
| Cholesterol | 141.13mg | 16% | |
| Sodium | 98.55mg | 1% | |
| Potassium | 81.98mg | 1% | |
| Total Carbs | 46.56g | 5% | |
| Sugars | 44.69g | 59% | |
| Protein | 5.44g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 1% | |
| Calcium | 43mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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