Exotec's Mini Cheesecakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
For cheesecakes:3 8-oz. pkgs cream cheese, softened5 eggs1 cup sucralose (or sugar)1 1/2 tsp vanilla extractFor filling:1 cup sour cream1/4 cup Splenda/sucralose blend1/2 tsp vanilla extract1/2 tsp Dickinson's Purely Fruit spreadable blueberry
Cream together cream cheese and sugar. Mix in eggs and vanilla.
Pour into lined muffin tins.
Bake at 300°F for 30-40 minutes (don't allow to brown).
Remove and cool for 10 minutes. Centers will fall.
While they're cooling, mix the sour cream, Splenda blend, and vanilla.
Fill depressions with filling mix and top with a bit of preserves, nuts, fruit, whatever you like. (I used blueberry preserves in this recipe.)
Serving Size: 1 mini cheesecake
Pour into lined muffin tins.
Bake at 300°F for 30-40 minutes (don't allow to brown).
Remove and cool for 10 minutes. Centers will fall.
While they're cooling, mix the sour cream, Splenda blend, and vanilla.
Fill depressions with filling mix and top with a bit of preserves, nuts, fruit, whatever you like. (I used blueberry preserves in this recipe.)
Serving Size: 1 mini cheesecake
Nutritional Info Amount Per Serving
- Calories: 228.3
- Total Fat: 17.6 g
- Cholesterol: 162.8 mg
- Sodium: 179.4 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.0 g
- Protein: 5.4 g