Nutritional Info

Nutrition Facts

Serving Size 1 (15g)

Calories 10
Calories from Fat 2 (25%)
Amount Per Serving %DIV
Total Fat 0.3g 0%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 1.5mg 1%
Sodium 58.9mg 3%
Potassium 1.2mg 0%
Total Carbohydrate 1.1g 0%
Dietary Fiber 0.2g 1%
Sugars 0.2g
Protein 0.7g 1%

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Recipe Description
These delicate mini cheesecake puffs can be served as an appetizer, a dessert, or atop a mixed green salad.
Prep time
15 min
Cook time
15 min
Ready In
30 min


Serves Tool

Serves To:USMetric
6 Tablespoon(T)  matzoh meal
1/4 Teaspoon(t)  cumin, ground
1/4 Cup(c)  pine nuts, ground
2 Tablespoon(T)  parmesan cheese, freshly grated
2 Tablespoon(T)  butter, melted
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  black pepper, freshly ground
6 Ounce(oz)  cream cheese, at room temperature
5 Ounce(oz)  goat cheese, at room temperature
1   large egg, beaten
1 1/2 Teaspoon(t)  dill, dried


Preheat the oven to 350° F. Lightly grease 24 mini muffin cups. To prepare the crust: Combine all the crust ingredients in a bowl, add 1 tablespoon water and mix thoroughly. Spoon 1 teaspoon of the crust mixture into each muffin cup, and press it down firmly. To prepare the filling: Beat the cream cheese and goat cheese together with an electric mixer on medium speed until thoroughly combined. Scrape the bowl and beat in the egg, dill, cumin, salt and pepper. Divide the cheese mixture evenly among the prepared cups, about a heaping tablespoon each, and smooth the tops. Bake on the center oven rack until the cheesecakes are rounded and puffy, about 15 minutes. Allow them to cool in the pan set on a wire rack for 10 minutes. Then run a thin knife around the edges (unnecessary if the cups are nonstick) and carefully guide each one out with a small spoon.

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