Directions:
- Preheat oven to 325°F.
- Line muffing tins with paper.
- In med bowl, combine crumbs, butter and sugar.
- Divide among muffin cups and press firmly.
- Bake 5 minutes and cool.
- In a small bowl, beat cream until stiff peaks form.
- In another bowl, beat cream cheese until fluffy.
- Add sugar, beat until smooth.
- Beat in eggs, one at a time, just until blended.
- Stir in lemon rind and vanilla, fold in whipped cream.
- Spoon filling into muffin cups.
- Bake until set, about 25 minutes.
- Cover pan with plastic wrap and chill at least 4 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154 Kcal (645 kJ) | ||
| Calories from fat | 70.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.78g | 12% | |
|---|---|---|---|
| Cholesterol | 45.22mg | 15% | |
| Sodium | 117.28mg | 5% | |
| Potassium | 27.24mg | 1% | |
| Total Carbs | 18.84g | 6% | |
| Sugars | 10.16g | 41% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 2.5g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 16.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 325.96 Kcal (1365 kJ) | ||
| Calories from fat | 148.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.47g | 12% | |
|---|---|---|---|
| Cholesterol | 95.72mg | 15% | |
| Sodium | 248.25mg | 5% | |
| Potassium | 57.66mg | 1% | |
| Total Carbs | 39.87g | 6% | |
| Sugars | 21.52g | 41% | |
| Dietary Fiber | 1.26g | 2% | |
| Protein | 5.29g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.2mg | 3% | |
| Calcium | 35.3mg | 2% | |
* 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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