Mini Cheesecake Cups

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 153.9
  • Total Fat: 2.0 g
  • Cholesterol: 10.3 mg
  • Sodium: 280.6 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 0.2 g
  • Protein: 7.8 g

View full nutritional breakdown of Mini Cheesecake Cups calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 12


    80 low-fat Nilla wafers
    1 cup unsweetened applesauce

    8 oz fat free cream cheese
    1 cup fat free ricotta cheese
    2 tsp liquid saccharin (or 12 packets Sweet'N Low)
    1 tsp almond extract
    1/3 cup All Whites Liquid Egg Whites

    1 cup fat free sour cream
    1 tsp vanilla
    1 tsp liquid saccharin (or 2 packets Sweet'N Low)


Preheat oven to 350 degrees

Blend vanilla wafers until they make a fine powder. Add in applesauce and mix into a dough. Place a ball of this dough into each of 12 muffin cups (spray with cooking spray first), and mold to fit the cup - bottom and sides. Additional flour may be needed to keep your hand or utensil from sticking.

In a mixing bowl, cream both cheeses until smooth. Add sweetener, vanilla and egg whites. Beat until smooth.

Pour mixture into muffin cups. Bake 20 minutes or until centers are almost set. Allow to cool for a bit, then place into refrigerator for at least 2 hours.

Remove from fridge and carefully take the cups out of the muffin pan (a spoon helps). Mix topping ingredients together and spread on top of cheescakes. Place into a container that is deeper than the muffin cups and cover.

Refrigerate 2 hours or overnight.

Makes 12.

Number of Servings: 12

Recipe submitted by SparkPeople user TLTAPPAN.

Rate This Recipe