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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 101.3
  • Total Fat: 5.1 g
  • Cholesterol: 52.5 mg
  • Sodium: 231.4 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 5.3 g

View full nutritional breakdown of Low Calorie Mini Cheesecakes calories by ingredient
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Low Calorie Mini Cheesecakes

Submitted by: DEREAMER

Introduction

A slightly healthier twist on the mini cheesecake recipe found here on SparkRecipe.com. Lower calories & carbs. I used fresh raspberries for the topping but you can probably substitute for any fresh fruit. A slightly healthier twist on the mini cheesecake recipe found here on SparkRecipe.com. Lower calories & carbs. I used fresh raspberries for the topping but you can probably substitute for any fresh fruit.
Number of Servings: 12

Ingredients

    12 wafers - Reduced fat Nilla wafers
    8 oz. - Neufchatel Cheese (1/3rd less fat), Great Value, at room temperature
    8 oz. - Fat Free Cream Cheese, Great Value, at room temperature
    1/4 c. - Splenda
    1/2 tsp. - Imitation Vanilla Flavoring
    2 - Eggs, large
    1 1/2c. - Raspberries, fresh

Directions

Preheat oven to 350 F.

Line muffin pan with 12 foil (not paper) cupcake liners. Place one Nilla wafer in the bottom of each liner.

In medium-sized bowl, beat together low fat and fat free cream cheeses. Add splenda, vanilla, & eggs. Beat until mixture is smooth.

Pour cheesecake mixture into muffin tins. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.

Divide 1 1/2 c. fresh raspberries among 12 servings and top cheesecakes when cool.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user DEREAMER.






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