bite size mini cheese cakes sugar free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
3 serving Tim Horton's Plain Cream Cheese (1.5 oz) 224 gram(s) Dairy - Cheese - Neufchatel - Kraft Philadelphia Cream Cheese 1/3 Less Fat - grams (28g / 1 oz) 54 tsp Sucralose (like Splenda) 3 tbsp Daisy Light Sour Cream 2 large Egg, fresh, whole, raw 8 large rectangular piece or 2 s Graham Crackers, plain, honey, or cinnamon 6 tbsp Butter, salted
1. Preheat oven at 325.
2. Line mini cupcake tins with paper liners.
3. Pulse broken-up graham crackers in food processer until fine crumbs. Should yield about 1 cup.
4. Add melted butter and pulse very slowly until combined and like wet sand.
5. Divide the crumbs between 24 cups of the prepared mini muffin tins, pressing the crumbs into the bottom and a little bit up the sides to form the crust. Set aside.
6. With a mixer, beat the cream cheese until there are no more lumps. Slowly add the Splenda, incorporating both ingredients well.
7. Add vanilla, lemon juice and sour cream. Blend but make sure not to over mix.
8. Add eggs one at a time, gently mixing after each one.
9. Divide the batter evenly between the 12 muffin cups. I used an ice cream scooper to divide them equally.
10. Bake at 325 for 12 to 15 minutes depending on your oven. Check at 12 minutes and the tops should be set but not hard. I actually like to under-bake this because the center has that ooey gooey cream cheesy filling that I love.
11. Remove from pans and allow to cool at least 30 minutes at room temperature and then put in refrigerator for at least 2 hours.
Serving Size: 32
Number of Servings: 32
Recipe submitted by SparkPeople user CGREER5188.
2. Line mini cupcake tins with paper liners.
3. Pulse broken-up graham crackers in food processer until fine crumbs. Should yield about 1 cup.
4. Add melted butter and pulse very slowly until combined and like wet sand.
5. Divide the crumbs between 24 cups of the prepared mini muffin tins, pressing the crumbs into the bottom and a little bit up the sides to form the crust. Set aside.
6. With a mixer, beat the cream cheese until there are no more lumps. Slowly add the Splenda, incorporating both ingredients well.
7. Add vanilla, lemon juice and sour cream. Blend but make sure not to over mix.
8. Add eggs one at a time, gently mixing after each one.
9. Divide the batter evenly between the 12 muffin cups. I used an ice cream scooper to divide them equally.
10. Bake at 325 for 12 to 15 minutes depending on your oven. Check at 12 minutes and the tops should be set but not hard. I actually like to under-bake this because the center has that ooey gooey cream cheesy filling that I love.
11. Remove from pans and allow to cool at least 30 minutes at room temperature and then put in refrigerator for at least 2 hours.
Serving Size: 32
Number of Servings: 32
Recipe submitted by SparkPeople user CGREER5188.
Nutritional Info Amount Per Serving
- Calories: 70.0
- Total Fat: 6.1 g
- Cholesterol: 22.9 mg
- Sodium: 93.9 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.2 g
- Protein: 1.9 g
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