DAVID Mini Maple-Walnut Cheesecakes

28 Ratings

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Ingredients

Heat oven to 350ºF.
Beat cream cheese and sugar in large bowl with mixer until well blended. Add syrup; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Separate cookie halves, using small knife to help slice through filling. Place 1 cookie half, icing-side up, in each of 12 paper-lined muffin cups; cover with cream cheese batter. Sprinkle with nuts; press lightly into batter.
Bake 17 to 20 min. or until centres are almost set. Cool 1 hour. Refrigerate 4 hours. Remove paper liners; invert cheesecakes onto dessert plates to serve.

Serving SuggestionFor an extra-special presentation, drizzle each plate with 1 tsp. additional maple syrup before topping with cheesecake.

Size-WiseDessert can be part of a balanced diet, but remember to keep tabs on portions.

105542

Makes 12 servings, 1 mini cheesecake (80 g) each.