Cheesecake Filling for Mini Tarts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
12 oz Cream Cheese 18 tsp Splenda 1 tsp Vanilla Extract 1 large Egg, fresh, whole, raw
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
2. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
3. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.
Serving Size: Makes 6 mini tarts
Number of Servings: 1
Recipe submitted by SparkPeople user CSTEP55.
2. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
3. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.
Serving Size: Makes 6 mini tarts
Number of Servings: 1
Recipe submitted by SparkPeople user CSTEP55.
Nutritional Info Amount Per Serving
- Calories: 1,248.1
- Total Fat: 122.4 g
- Cholesterol: 558.0 mg
- Sodium: 1,078.2 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 0.0 g
- Protein: 31.5 g
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