Low Fat Mini PB Cheesecakes - Adapted from Tasty
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
0.50 cup Egg substitute, liquid (Egg Beaters) 453 Cream Cheese, Fat Free 8 tbsp Breakstone Fat Free Sour Cream 1 tsp Vanilla Extract 0.62 cup (8 fl oz) Water, tap 24 tsp Swerve All Natural Sweetener 20 tbsp Bell Plantation PB2 10 serving Crackers (Ritz Reduced Fat) = 5 crackers
Measure out the PB2 powder and mix with water. You will want enough end product for 1/2 cup of peanut butter, plus 1 Tbsp for each sandwich.
Form peanut butter sandwiches with Ritz crackers. Place them in the bottom of each cup of a muffin tin. In a large bowl beat together 16 oz fat free cream cheese, 1/2 cup Swerve. Then add 1/2 cup peanut butter, 1/2 cup fat free sour cream, 1 tsp vanilla, 1/2 cup Egg Beaters, and beat again. Pour mixture over each peanut butter sandwich until each cup is 3/4 full. Top with crushed Ritz cracker. Bake for 22 minutes at 275°F. Let cool completely and then refrigerate 2 hours.
Serving Size: 1 Mini Cheesecake
Form peanut butter sandwiches with Ritz crackers. Place them in the bottom of each cup of a muffin tin. In a large bowl beat together 16 oz fat free cream cheese, 1/2 cup Swerve. Then add 1/2 cup peanut butter, 1/2 cup fat free sour cream, 1 tsp vanilla, 1/2 cup Egg Beaters, and beat again. Pour mixture over each peanut butter sandwich until each cup is 3/4 full. Top with crushed Ritz cracker. Bake for 22 minutes at 275°F. Let cool completely and then refrigerate 2 hours.
Serving Size: 1 Mini Cheesecake
Nutritional Info Amount Per Serving
- Calories: 74.2
- Total Fat: 1.8 g
- Cholesterol: 2.0 mg
- Sodium: 222.7 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 0.8 g
- Protein: 6.0 g
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