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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 46.9
  • Total Fat: 1.9 g
  • Cholesterol: 11.8 mg
  • Sodium: 103.1 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 0.4 g
  • Protein: 2.6 g

View full nutritional breakdown of Key Lime Cheese Cake Bites calories by ingredient
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Key Lime Cheese Cake Bites

Submitted by: SHELBSYD

View the original recipe for Gingerbread Cheesecake

Introduction

Adapted from Healthy Food for Living http://www.healthyfoodforliving.com/?page_
id=30012?recipe_id=6011828
Adapted from Healthy Food for Living http://www.healthyfoodforliving.com/?page_
id=30012?recipe_id=6011828

Number of Servings: 24

Ingredients

    For base:
    3/4 cup oat flour
    1/3 cups oatmeal (not quick oats)
    1 tsp baking powder
    1 tsp ground cinnamon
    1/2 tsp kosher salt
    1/3 cup unsweetened applesauce
    1 Tbsp pure maple syrup
    1/4 cup water
    1 tsp pure vanilla extract

    8 oz cream cheese, 1/3 less fat, at room temperature
    3 tsp. stevia or 1/4 cup sugar
    pinch of salt
    1 tsp vanilla extract
    1 large egg, at room temperature
    1/2 cup greek yogurt, plain
    1/4 cup lime juice (2 limes)
    zest of one lime

Tips

Calories will be a pinch less then what is mentions, as I had a pinch of crust base left over and enough cheesecake batter to make 3 standard muffin cups without base.


Directions

Preheat oven to 275F

Line a mini muffin pan with 24 muffin liners and lightly spray with cooking spray.

Base: In a bowl add oat flour,oats, baking powder, cinnamon and salt into large bowl. Stir. Now add in the applesauce, maple syrup, water, vanilla and mix well. Scoop about 1 heaping teaspoon of batter evenly into each muffin cup and push down firmly with fingers to smooth out. I found that wetting your fingers makes the base not stick to them.

In a small bowl add cream cheese and sugar and beat until creamy. Add vanilla extract, egg and salt beat until combined. Beat in yogurt and lime juice; until creamy. Fold in lime zest.

Evenly pour cheesecake batter into muffin cups.

Bake, rotating pans halfway through, until filling is set, 15 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

Serving Size: 24 individual cheesecakes






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