SF Low Fat Mini Cheesecakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 low-fat vanilla wafers 8 oz. Neufchatel cheese, at room temperature 8 oz. fat-free cream cheese, at room temperature 1/2 cup Splenda 1 teaspoon vanilla extract 2 eggs
Preheat oven to 350° F. Line muffin tins with 12 foil cupcake papers. Place a vanilla wafer in the bottom of each cupcake paper. [I just used paper/aluminum liners on a cookie sheet. Worked fine.]
In mixing bowl, beat Neufchatel cheese and fat free cream cheese until smooth. Add Splenda and vanilla extract and mix well. Add eggs and beat until smooth.
Pour cheesecake mixture into muffin liners. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.
Decorate cheesecake tops with fresh fruit or SF pie filling or ice cream topping. Calories not included for topping.
Serving Size: Makes 12 mini cheesecakes.
Number of Servings: 12
Recipe submitted by SparkPeople user CYNDIDAVISUSA.
In mixing bowl, beat Neufchatel cheese and fat free cream cheese until smooth. Add Splenda and vanilla extract and mix well. Add eggs and beat until smooth.
Pour cheesecake mixture into muffin liners. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.
Decorate cheesecake tops with fresh fruit or SF pie filling or ice cream topping. Calories not included for topping.
Serving Size: Makes 12 mini cheesecakes.
Number of Servings: 12
Recipe submitted by SparkPeople user CYNDIDAVISUSA.
Nutritional Info Amount Per Serving
- Calories: 93.1
- Total Fat: 5.1 g
- Cholesterol: 47.5 mg
- Sodium: 232.1 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.0 g
- Protein: 5.2 g
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