Individual Low Carb Pumpkin Cheesecakes

"This was developed out of a need for a low carb dessert, portion control, and from what was in our refrigerator - as a result, they are lower in fat than cheesecakes made with more cream cheese. These are gingery - lower the ginger if you don't want them so spicy. The "crust" is just flax seed meal mixed with Splenda and sprinkled in to the bottom of non-stick sprayed silpat muffin pans."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
13
Yields:
16 cheesecake 'muffins'
Serves:
16
Advertisement

ingredients

Advertisement

directions

  • Spray the sides and bottoms of 16 silicone muffin pans and place the pans on flat baking sheets to support them.
  • Mix 1 T Splenda with the flax seed meal and divide the mixture between the muffin tins. Shake the pans to evenly coat the bottom of each cup.
  • In a food processor blend all the other ingredients and pour evenly into the muffin pans. Fill the cups to within 1/4 inch of the top; these will puff up a bit but fall as they cool.
  • Bake at 350 for 35-40 minutes. Cool completely before removing them from the pans. Chill or freeze as needed.
  • This may make more or less, depending on the size of your muffin pans.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes