These cute little cheesecakes are easy to make and even easier to eat.

Sun Oven Mini-Cheesecakes

(adapted for the Sun Oven from Weight Watchers One Pot Cookbook)


12 gingersnap cookies

1 tablespoon butter, softened

1/4 cup raspberry jam

2 (8-ounce) packages Neufchatell cheese, softened

1/2 cup sugar

1 large egg

1 egg white

1 teaspoon grated lemon zest

1 teaspoon vanilla extract


Set Sun Oven out to preheat. Spray 12 silicone cupcake molds or the indentations of two 6-cup muffin pans with cooking spray. If using silicone molds, arrange the molds in two baking pans. If using pans, line each cup with a 2 x 6-inch foil strip, allowing it to extend over the rim.

Break the cookies into pieces into the bowl of a food processor and pulse to make crumbs, you should have 1/2 cup. In a small bowl, mix together the butter and the cookie crumbs. Press the crumb mixture into the bottom of the molds or muffin pans. Refrigerate until firm, about 15 minutes. Spread about 1 teaspoon raspberry jam over the crumb mixture in each cup. Refrigerate while making the filling.

Using an electric mixer on medium speed, beat the cream cheese until very smooth, about 2 minutes. Gradually add the sugar and continue beating until fluffy, about 2 more minutes. Beat in the egg, egg white, lemon zest, and vanilla extract until blended. Divide the cheese mixture evenly among the muffin cups.

Cross stack the baking pans or muffin tins on the leveling tray of the Sun Oven. Bake until set around the edges and the centers still jiggle slightly, 25 to 35 minutes. Cool in the pans on racks for 30 minutes. Cover with aluminum foil and refrigerate for at least 4 hours and up to 2 days.

To serve, pop them out of the molds or use the foil strips to lift them out of the muffin tins.





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