Mini-Zucchini-Käseküchlein
A delicious and creamy mini zucchini cheesecake that is perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
- 2 medium zucchinis, grated
- 200 g cream cheese
- 100 g sour cream
- 2 eggs
- 100 g sugar
- 1 tsp vanilla extract
- 150 g flour
- 1 tsp baking powder
Instructions
- Preheat the oven to 180°C (350°F).
- Grate the zucchinis and squeeze out excess moisture.
- In a bowl, mix together cream cheese, sour cream, eggs, sugar, and vanilla extract until smooth.
- Add in the grated zucchini and combine well.
- In another bowl, whisk together flour and baking powder.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Pour the mixture into greased mini cheesecake molds.
- Bake for 25-30 minutes or until set and lightly golden on top.
- Let cool before removing from the molds.
- Serve chilled.
Notes
- These mini cheesecakes can be topped with fresh fruit or a drizzle of chocolate.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Find it online: https://ezeptzauber.de/mini-zucchini-kasekuchlein-2/