Mini Cheese Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Egg, fresh, 2 jumbo Cream Cheese, 16 oz Sour Cream, 10 ozSplenda, 1.75 cup
Pre heat oven to 325 degrees.
You will need 2 muffin pans or just 1 pan for 12 cakes then you can make one large one in a remiken with left over.
Crush wafers and place in the bottom of a paper lined muffin pan.
In a food processer combine first the cream cheese room temp and splenda 1.75 cups. then combine eggs and vanilla then combine sourcrean. then vanilla. two teaspoons.
scoop into each muffin space not quite all the way to the top, maybe about 3/4 full. then put reamaining mixture in another muffin pan or remiken. Bake at 325 for 1 hour then let cool for one hour then refrigerate.
Serving Size: 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user GOTALOOSE.
You will need 2 muffin pans or just 1 pan for 12 cakes then you can make one large one in a remiken with left over.
Crush wafers and place in the bottom of a paper lined muffin pan.
In a food processer combine first the cream cheese room temp and splenda 1.75 cups. then combine eggs and vanilla then combine sourcrean. then vanilla. two teaspoons.
scoop into each muffin space not quite all the way to the top, maybe about 3/4 full. then put reamaining mixture in another muffin pan or remiken. Bake at 325 for 1 hour then let cool for one hour then refrigerate.
Serving Size: 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user GOTALOOSE.
Nutritional Info Amount Per Serving
- Calories: 158.1
- Total Fat: 15.4 g
- Cholesterol: 73.7 mg
- Sodium: 111.7 mg
- Total Carbs: 2.2 g
- Dietary Fiber: 0.0 g
- Protein: 4.0 g
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