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Mini Pistachio Pudding Cheesecakes
Mini Pistachio Pudding Cheesecakes

Mini Pistachio Pudding Cheesecakes

3 Hr(s) 45 Min(s)
15 Min(s) Prep
3 Hr(s) 30 Min(s) Cook
Try our Mini Pistachio Pudding Cheesecakes recipe, and enjoy the richness of Neufchatel cheese and pistachio pudding packed into these bite-size treats.
What You Need
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12 servings
Original recipe yields 12 servings
12 vanilla wafers
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1/3 cup sugar
1 Tbsp. flour
1 Tbsp. milk
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 pkg. (1 oz.) JELL-O Pistachio Flavor Sugar Free Fat Free Instant Pudding
2 egg s
1/4 cup chopped pistachios
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Let's Make It
1
Heat oven to 325°F.
2
Place 1 wafer in each of 12 paper-lined muffin cups.
3
Beat Neufchatel, sugar, flour and milk with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon into prepared muffin cups; sprinkle with nuts.
4
Bake 25 to 30 min. or until centers are almost set. Cool completely.
5
Refrigerate 2 hours.
Kitchen Tips
Tip 1
Size Wise
Built-in portion control helps you enjoy a serving of these creamy cheesecakes on occasion while still keeping tabs on portions.
Tip 2
Substitute
Substitute round pecan shortbread cookies for the vanilla wafers.
Tip 3
Note
If using a dark nonstick muffin pan, reduce oven temperature to 300ºF.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 290mg
13%
Total Carbohydrates 13g
5%
Dietary Fibers 0g
Sugars 9g
18%
Protein 6g
12%
Vitamin A
10%
Vitamin C
0%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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