Step
1

Heat oven to 425°F. Spray 16 mini muffin cups with cooking spray. Unroll pie crust onto work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.
Step
2

In medium bowl, beat cream cheese spread, salt, pepper and egg with electric mixer on medium speed until smooth. Divide mixture evenly among muffin cups, about 1 teaspoon each. Top each evenly with blue cheese.
Step
3

Bake 11 to 13 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan. Garnish each mini cheesecake with 1/2 teaspoon cranberry sauce and 1 walnut piece.

Nutrition

120 Calories

8g Total Fat

2g Protein

9g Total Carbohydrate

3g Sugars

Nutrition Facts

Serving Size: 1 mini cheesecake

Calories: 120

Calories from Fat: 70

Total Fat: 8g; 12%

Saturated Fat: 4 1/2g; 22%

Trans Fat: 0g

Cholesterol: 30mg; 10%

Sodium: 230mg; 9%

Potassium: 35mg; 1%

Total Carbohydrate: 9g; 3%

Dietary Fiber: 0g; 0%

Sugars: 3g

Protein: 2g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Cranberry Blue Cheese Appetizers

Cranberry Blue Cheese Appetizers

Ingredients

Instructions

Nutrition

Nutrition Facts

Serving Size: 1 mini cheesecake

% Daily Value*:

Exchanges:

Carbohydrate Choice

Recipe Tips

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