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🍰 Crunchy Mini Cheesecake Muffins from the Air Fryer

250 kcal · 30 min · 4 servings

Ingredients

• 100 g whole wheat cookies
• 50 g sugar
• 40 g butter
• 200 g cream cheese
• 1 piece egg
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tbsp flour
• 1 pinch salt

Instructions

1. 1. Crumble the whole wheat cookies into fine crumbs using your hands or a rolling pin.
2. 2. Mix the cookie crumbs with the melted butter in a bowl.
3. 3. Press the butter-crumb mixture firmly into the bottom of the muffin cups.
4. 4. Stir cream cheese, sugar, vanilla extract, lemon juice, egg, flour, and a pinch of salt in a separate bowl until smooth.
5. 5. Carefully pour the cream cheese mixture into the muffin cups onto the cookie base.
6. 6. Fill the cups about three-quarters full with the mixture.
7. 7. Preheat the air fryer to 160 °C.
8. 8. Place the muffin cups into the basket of the air fryer.
9. 9. Bake the muffins for 12 to 15 minutes at 160 °C.
10. 10. Check for doneness: The edges should be firm, but the center should still jiggle slightly.
11. 11. Remove the muffins from the air fryer and let them cool at room temperature.
12. 12. Place the cooled muffins in the refrigerator for at least 30 minutes to set.
13. 13. Serve the cold muffins plain or with fresh berries, chocolate, or caramel sauce.

Nutrition per serving

• kcal: 250
• Protein: 5 g · Fett/Fat: 15 g · Carbs: 22 g