Cheesecake Nibbles (SBD Phase 2)
- Reviews 1
Ready In: 35 mins
Serves: 48
Ingredients
Filling
- 2 (8 ounce) packages reduced-fat cream cheese
- 2 eggs
- 1⁄2 cup Splenda sugar substitute
- 1 tablespoon lemon, zest of
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 3⁄4 cup light sour cream
Crust
- 2 cups ground walnuts (use food processor)
- 1⁄2 cup Splenda sugar substitute
- 4 tablespoons melted trans-fat free margarine
Directions
- Preheat oven to 350 degrees.
- Mix the ground nuts with the splenda& butter until it sticks together.
- Spoon 1/2 Teaspoon in lined mini-muffin cups and tamp down to the bottom (I use the flat end of my balloon whisk).
- In your mixer combine the cream cheese, sour cream and Splenda, mix until smooth.
- Add eggs, vanilla, lemon juice and lemon zest.
- Mix well.
- 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.
- 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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