Mini Shrimp Cheesecakes
These Mini Shrimp Cheesecakes make a lovely hors d'oeuvre or lunch or tea bite. Old Bay spice and rich cream cheese complement the shrimp perfectly. This recipe can be made as a larger single cheesecake in a 9" springform pan and can also be made with crab meat.
Yield: 36 mini cheesecakes
Calories: 40kcal
Materials
- 2 8 oz packages of Cream Cheese softened
- 3 Eggs
- 1/4 Cup Sour Cream
- 1 tsp Lemon Juice
- 2 tsp Grated Onion
- 1/2 tsp Old Bay Seasoning
- 1 Drop Tabasco
- 1/8 tsp Black Pepper
- 1 lb Bay Shrimp
Instructions
- Put the cream cheese, sour cream and eggs in the bowl of a stand mixer. Mix until light and fluffy.
- Add the lemon juice, grated onion, Old Bay seasoning, Tabasco and black pepper. Mix until evenly combined.
- Chop the shrimp into small pieces and fold into the batter. If you are making one 9" cheesecake you can leave the shrimp whole.
- Grease a mini muffin tin thoroughly. Fill the cups full with the batter.
- Bake at 325 degrees for 35 minutes. Regular muffin size cakes will cook for 45 minutes and a 9" cheesecake 50 minutes. Insert a toothpick into the center of the cakes. If it comes out clean they are done. If it comes out with wet batter you need to cook them longer.
- Let cool on a cooling rack. Run a knife around the edges and gently lift them out.
- Serve warm, room temperature or cold.
Video
Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.
Notes
This recipe can be made in regular size muffin tins or in a 9" springform pan without adjusting the ingredients.
This recipe can be made with crab meat instead of shrimp.
Nutrition
Calories: 40kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 98mg | Potassium: 30mg | Fiber: 0.01g | Sugar: 0.3g | Vitamin A: 138IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.1mg