Experimental Low-Cal, Low-Fat Cheesecake Cupcakes

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READY IN: 55mins
Recipe by Carey Langille

A low fat/cal cheesecake cupcake.

Ingredients Nutrition


  1. Crush all bran in food processor add.
  2. Brown sugar and butter.
  3. Let it form a loose dough.
  4. Put 1 teaspoon in each muffin cup and press in the bottom.
  5. Put in oven at 325°F for 10 minutes to lightly brown.
  6. In mixer put cream cheese, one egg, cup white sugar; mix till smooth, adding egg whites one at a time. When blended, add lemon juice until incorporated.
  7. Spoon 2 tbsp of mixture into each muffin cup, on top of cooled crust, and bake at 300 for 30 minutes or until top lightly browns and a toothpick comes out clean.

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