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
Low Calorie Mini Cheesecakes
Submitted by: DEREAMERIntroduction
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.
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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