Prep 30 mins
Cook 25 mins
I don't think a description is necessary with a title like the one above. However, I will tell you that this recipe is the result of my many attempts to create a sugar-free, reduced-fat cheesecake that doesn't taste like like a sponge! What makes it work so well is the baking time, and the omitting of one egg called for in most traditional cheesecake recipes. I hope you enjoy these as much as my husband and I do! If so, please try some of my other Low-Carb recipes.
- 3 (8 ounce) packages reduced-fat cream cheese, at room temperature
- 1 cup Splenda granular
- 1 tablespoon vanilla bean paste or 1 tablespoon pure vanilla extract
- 2 eggs
- nonstick cooking spray, such as Pam
- Preheat your oven to 350 degrees.
- Using a stand mixer or hand mixer, combine cream cheese, sweetener, and vanilla. Mix until creamy and smooth.
- Add eggs, one at a time, blending until completely incorporated and very smooth.
- Using a 6 yield jumbo muffin tin, spray a very small amount of non-stick cooking spray into each muffin cup, or use paper liners.
- Carefully spoon batter into each cup, making sure they are evenly filled.
- Bake for 25 minutes, or until the cakes just begin to golden on the edges and the top. The consistency should be slightly "wiggly" when you remove them from the oven. This prevents over-baking, and produces a rich, creamy cheesecake rather than "spongey" cheesecake.
- Place the muffin tin on a cooling rack, and allow to cool for 10-20 minutes before removing.
- Chill in the refrigerator for at least 2 hours before serving.
- I recommend Cool Whip Light, and a few fresh berries as a garnish.
- NOTE: preparation time includes allowing the cream cheese to come to room temperature.
I am on the Atkins diet and make this tonight. It satisfied my sweet craving! I made it exactly like the recipe called for except I did not have the large muffin tins, so I used a 12 muffin pan. I cooked it for the 20 mins. called for in the recipe and they turned out perfect. Thanks for the great recipe!