Sopapilla Cheesecakes! Hilah Cooking

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

crescent roll dough

🥗Healthier: phyllo dough

💰Cheaper: homemade dough

Phyllo dough is lower in fat and can be more cost-effective.

In a mixing bowl, combine 1/4 cup softened butter and 1/3 cup light brown sugar until smooth.

Add in 1/2 cup flour and 1/2 teaspoon ground cinnamon, mixing until a dough forms.

Roll out the dough on wax or parchment paper to about 1/16 of an inch thick and refrigerate to firm up.

In a mixing bowl, add 2 blocks (8 ounces each) of room temperature cream cheese.

Add 2 tablespoons of honey and 1 tablespoon of cornstarch to the cream cheese and mix until fluffy.

Slowly sprinkle in 1/2 cup sugar while mixing.

Add 1 teaspoon of vanilla extract and 2 eggs one at a time, mixing until incorporated, then add 1/4 teaspoon salt.

Prepare a muffin tin by placing a vanilla wafer in the bottom of each cup.

Scoop about 1/4 cup of cheesecake batter into each muffin cup.

Remove the craquelin from the fridge and cut out small circles to place on top of each cheesecake batter.

Preheat the oven to 350°F (175°C).

Bake the cheesecakes for about 20 minutes or until slightly puffed and edges are golden brown.

Let the cheesecakes cool in the pan for about 5 minutes before transferring them to a cooling rack.

Refrigerate the cheesecakes until completely cooled before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens