Cheesecake Nibbles (SBD Phase 2)

READY IN: 35mins
Recipe by CookbookCarrie

I made these up one day when I was REALLY craving cheesecake. Very rich, so only a couple will tide you over. Very good with fresh berries mascerated in splenda spooned on top also

Top Review by queenofeats

These were fabulous - they hardly lasted an evening in the apartment between myself and my husband, so I think I'm even more pleased that they were relatively healthy! Tamping down the crust was a labor of love at best, but it was more than worth it in the end. We put some blueberries and a little Splenda in our food processor and came out with what my husband refers to as "blueberry tapenade" to put on the tops - an awesome addition! This may be personal preference on my part, but I recommend letting them chill in the refrigerator for at least an hour prior to serving - they were good at room temperature, but they're even better cold!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Mix the ground nuts with the splenda& butter until it sticks together.
  3. Spoon 1/2 Teaspoon in lined mini-muffin cups and tamp down to the bottom (I use the flat end of my balloon whisk).
  4. In your mixer combine the cream cheese, sour cream and Splenda, mix until smooth.
  5. Add eggs, vanilla, lemon juice and lemon zest.
  6. Mix well.
  7. Spoon 1/2 to 3/4 Tbsp over the nut crust in time mini muffin cups and tamp down by dropping on the counter a few times.
  8. Bake in 350 degree oven for 20 minutes or so, when you can touch the top of the cheesecakes and they're dry they're done!

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