Prep 10 mins
Cook 15 mins
I modified a recipe from www.CookingForEngineers.com to make it more diabetic friendly. These are great and there are so many variations to try for toppings and crusts. I do recommend using the paper lined aluminum muffin cups. They make it much easier to remove the cheesecakes from the pan while cooling. You can double or triple the recipe for OAMC. These freeze perfectly.
- 1 lb neufchatel cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⁄2 cup Splenda granular
- 1 pinch salt
- 12 sugar free vanilla wafers
- Start by bringing all ingredients to room temperature.
- Preheat oven to 350 degrees Fahrenheit.
- Beat neufchatel cheese and Splenda on medium speed until smooth and creamy.
- On low speed add vanilla extract and one egg and mix until incorporated.
- Add second egg and beat to incorporate.
- Allow batter to rest for 30 minutes to release trapped air bubbles.
- Add a vanilla wafer to each of 12 lined muffin cups in a muffin pan.
- Spoon batter evenly into each cup.
- Tap pan on counter a few times to release trapped air bubbles.
- Bake for 15 minutes or until centers are set.
- Cool in pan on rack for 10 minutes.
- Remove cups from pan and cool completely on a cooling rack.
- Refrigerate until chilled.
- Top as you see fit. I like to top with real whipped cream and fresh fruit.
- Try baking with an Oreo cookie for the crust and a sugar free caramel square on top.
- Add 2 oz of melted baking chocolate to the batter after adding the second egg for chocolate cheesecake.
- Use Ginger Snaps for the crust.
- Top each one with a mini candy bar before baking.
- Add the juice and zest of 1/2 a lemon for lemon cheesecake. Top with a spoonful of lemon curd and a fresh raspberry.