Sugar Free Mini Cheesecakes

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READY IN: 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • VARIATIONS:.
  • 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.
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