mini low carb, low fat cheesecakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
Crust :1/2 Cup Fiber One Cereal (crush it up)1 tsp or more cinnamon1 Tbsp Land O Lakes light butter w/ canola oilFilling:8 ounce package of fat free cream cheese1 egg ( I use eggland's best)1/4 cup Splenda granulated1 tsp vanilla extract
Makes 14 mini cheesecakes
Let the cream cheese soften out of the fridge and pre heat the oven to 350.
Whip the egg and add the splenda and vanilla, then add the softened cream cheese.Mix well with a fork.
Line 14 spots in a mini muffin tin or spray with cooking spray.
Crush the cereal and mix with cinnamon and melted butter.
Divide the cereal mixture into the muffin cups and bake for about 3 minutes.
Take them out of the oven and spoon the cream cheese mixture on top of each little crust.
Bake for about 15 minutes.
Eat up!
Number of Servings: 14
Recipe submitted by SparkPeople user HOLYCANOLI.
Let the cream cheese soften out of the fridge and pre heat the oven to 350.
Whip the egg and add the splenda and vanilla, then add the softened cream cheese.Mix well with a fork.
Line 14 spots in a mini muffin tin or spray with cooking spray.
Crush the cereal and mix with cinnamon and melted butter.
Divide the cereal mixture into the muffin cups and bake for about 3 minutes.
Take them out of the oven and spoon the cream cheese mixture on top of each little crust.
Bake for about 15 minutes.
Eat up!
Number of Servings: 14
Recipe submitted by SparkPeople user HOLYCANOLI.
Nutritional Info Amount Per Serving
- Calories: 28.4
- Total Fat: 0.7 g
- Cholesterol: 16.1 mg
- Sodium: 116.1 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 1.1 g
- Protein: 3.4 g
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