Prep 1 hr 15 mins
Cook 30 mins
A good recipe when you want a little something sweet when you are on a low carb diet. You can freeze them and take them out when the craving hits you. The chill time added into the preparation time.
- 3 (8 ounce) packages cream cheese (softened)
- 3 eggs
- 3⁄4 cup Splenda sugar substitute
- 1⁄2 tablespoon vanilla extract
- Preheat oven to 325 degrees.
- Combine cream cheese, Splenda and vanilla until smooth.
- Add eggs one at a time, beating until smooth.
- Spray cupcake pan with cooking spray.
- Fill each cupcake hole 3/4 full.
- Set cupcake pan in a jellyroll pan or any other pan that is large enough for the cupcake pan to sit in.
- Fill jellyroll pan about half with water.
- Bake for 30 minutes.
- Let sit until cooled.
- Chill in refrigerator for about 1 hour or so.
- (I was impatient I threw one in the freezer for about 15 minutes to chill it) If you would like to freeze it, just put cool pan into freezer.
- When it freezes, you can just pop them out of the pan and put them into a ziplock bag then back into the freezer.
YUMMY....i added half of a sugar free oreo on the bottom of the cup...then just a tiny dab of sugar free smucker's strawberry jam on top...OMGOSH!!! it does increase the carb count by about 2-3 extra carbs.
I made these and discovered several things that I will do differently next time. 1) I will put the pan with water in it (waterbath) in while preheating the oven--this will allow the water to be hot and help cook the bottom portion of the mini-cheesecake 2) I will allow the oven AND water in the waterbath to completely cool; which will also help to cook the bottom-side of the mini-cheesecake. As you can tell, I had an issue will the lack of firmness on the bottom-side of the cakes. I made them with low fat cream cheese and they turned out great.
So great for the low carb lifestyle and no one else knows they're low carb. I recommend using xylitol in place of Splenda as it doesn't raise your blood sugar like sucralose does. Also, preheat your waterbath while the oven preheats as other reviewers have suggested give much nicer results in terms of the firmness of the cheesecake.