Directions:
- Heat oven to 325 degrees. Line muffin pans with 24 paper baking cups.
- Break cookies into food processor. Pulse until fine moist crumbs form. Press about 1 tablespoons evenly over bottom of each cup. Freeze until ready to fill.
- Beat next 4 ingredients in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Spoon 2 1/2 tbsp into each cup.
- Bake 20 minutes, or until puffed. (Some may crack on top; that's OK). Cool completely in pans on a wire rack.
- Meanwhile prepare glaze:.
- Microwave ingredients on medium, stirring until smooth. Cool slightly.
- Peel off liners. Place cakes on foil lined baking sheet. Spoon glaze over tops; sprinkle with nuts. Refrigerate at least 2 hours for glaze to set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.17 Kcal (591 kJ) | ||
| Calories from fat | 83.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.33g | 14% | |
|---|---|---|---|
| Cholesterol | 26.21mg | 9% | |
| Sodium | 65.07mg | 3% | |
| Potassium | 101.09mg | 2% | |
| Total Carbs | 11.99g | 4% | |
| Sugars | 9.49g | 38% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 4.21g | 8% | |
| Iron | 0.8mg | 4% | |
| Calcium | 22.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 418.04 Kcal (1750 kJ) | ||
| Calories from fat | 248.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.63g | 14% | |
|---|---|---|---|
| Cholesterol | 77.62mg | 9% | |
| Sodium | 192.68mg | 3% | |
| Potassium | 299.35mg | 2% | |
| Total Carbs | 35.51g | 4% | |
| Sugars | 28.11g | 38% | |
| Dietary Fiber | 3.02g | 4% | |
| Protein | 12.47g | 8% | |
| Iron | 2.3mg | 4% | |
| Calcium | 66.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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