Post by wilderness on Aug 18, 2019 8:20:15 GMT -5
Individual Cheese Cakes My recipe-wilderness
Low Calorie Desserts
Servings : 12
Ingredients
Crust
2/3 C graham cracker crumbs
2 tbsps margarine
Filling
16 oz 1/3 less fat neufchatel cream cheese
1/4 C Splenda granular -
1/4 cup sugar
3 tbsps sour cream
2 tsp vanilla
2 large egg
2 tsp vanilla extract
Directions
Preheat oven to 325 degrees. Line a regular size muffin pan with paper liners. (I recommend using the paper liners over foil) Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand. Divide crust evenly into the bottom of the lined muffin tin. 1 Tablespoon per cake. Press into bottom of liner Bake for 5-6 minutes or until golden brown. Take out of the oven and cool completely. Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment. Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl. Pour cheesecake mixture into cooled muffin tin. It will be about 2-3 tablespoons of filling each. Fill almost all the way to the top. Place in the oven and bake for 15-20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked. Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold.
Nutrition
Calories 158
Total Fat 11.24g
Saturated Fat 6.301g
Trans Fat 0
Polyunsaturated Fat 0.73g
Monounsaturated Fat 1.02g
Cholesterol 63mg
Sodium 208mg
Total Carbohydrate 8.2g
Dietary Fiber 0g
Sugars 4.99g
Protein 3.84g
Note: In place of Splenda, I us Tops Great Value Sugar substitute. It must be the granular in the bag and not the little packets.
If you like a topping I suggest fruit cooked down to a syrup with no sugar added.
Low Calorie Desserts
Servings : 12
Ingredients
Crust
2/3 C graham cracker crumbs
2 tbsps margarine
Filling
16 oz 1/3 less fat neufchatel cream cheese
1/4 C Splenda granular -
1/4 cup sugar
3 tbsps sour cream
2 tsp vanilla
2 large egg
2 tsp vanilla extract
Directions
Preheat oven to 325 degrees. Line a regular size muffin pan with paper liners. (I recommend using the paper liners over foil) Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand. Divide crust evenly into the bottom of the lined muffin tin. 1 Tablespoon per cake. Press into bottom of liner Bake for 5-6 minutes or until golden brown. Take out of the oven and cool completely. Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment. Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl. Pour cheesecake mixture into cooled muffin tin. It will be about 2-3 tablespoons of filling each. Fill almost all the way to the top. Place in the oven and bake for 15-20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked. Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold.
Nutrition
Calories 158
Total Fat 11.24g
Saturated Fat 6.301g
Trans Fat 0
Polyunsaturated Fat 0.73g
Monounsaturated Fat 1.02g
Cholesterol 63mg
Sodium 208mg
Total Carbohydrate 8.2g
Dietary Fiber 0g
Sugars 4.99g
Protein 3.84g
Note: In place of Splenda, I us Tops Great Value Sugar substitute. It must be the granular in the bag and not the little packets.
If you like a topping I suggest fruit cooked down to a syrup with no sugar added.
