- Recipes Home
- Interest Groups
Miniature Rum Raisin Cheesecakes Recipe
|Vegetable oil spray||1|
|Cinnamon||1 1⁄2 Teaspoon|
|Flaky buttermilk biscuits||10 Ounce (1 Package)|
|Softened cream cheese||2 Cup (32 tbs)|
|Raisins||1 Cup (16 tbs)|
|Sifted confectioners sugar||3⁄4 Cup (12 tbs)|
|Grated lemon rind||2 Teaspoon|
|Vanilla||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3411 Calories from Fat 1504
% Daily Value*
Total Fat 171 g263.5%
Saturated Fat 89.9 g449.5%
Trans Fat 0 g
Cholesterol 510.3 mg
Sodium 3885.9 mg161.9%
Total Carbohydrates 437 g145.5%
Dietary Fiber 18.3 g73.2%
Sugars 274 g
Protein 53 g106.6%
Vitamin A 117.9% Vitamin C 28.9%
Calcium 63.5% Iron 72.2%
*Based on a 2000 Calorie diet
Lightly spray a muffin tin with vegetable oil.
Mix cinnamon and sugar on a small plate and set aside.
Separate each biscuit into three layers.
Press both sides of each layer in cinnamon sugar.
Press each into a prepared 2-inch-diameter muffin-tin cavity.
Place Cream Cheese, raisins, sugar, lemon rind, vanilla and rum in a blender or the work bowl of a food processor fitted with a metal blade.
Process until smooth.
Place a scant tablespoon cheese mixture on top of each muffin-biscuit round.
Bake 20 minutes.
Remove from pan and allow to cool.
Cover and refrigerate.