Cream Cheese Muffin aka Mini Cheesecakes

2.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 146.2
  • Total Fat: 14.2 g
  • Cholesterol: 75.4 mg
  • Sodium: 130.5 mg
  • Total Carbs: 1.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.7 g

View full nutritional breakdown of Cream Cheese Muffin aka Mini Cheesecakes calories by ingredient
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Number of Servings: 6


    Philadelphia Cream Cheese, 8 oz
    Vanilla Da Vinci Syrup (SUGAR FREE), 2 tbsp
    Splenda, 2 tbsp
    Egg, fresh, 1 large
    Vanilla Extract, 1/4 tsp


Soften cream cheese about 40 seconds in microwave.
Add other ingredients.
Beat with mixer till smooth.
Pour into well greased 6 muffin pans.
Bake at 350 for 20 min.

You can have fun with this one and make all kinds of flavor combinations with this using different flavors of Da Vinci Syrups and extracts. Raspberry ones come out cotton candy pink in color. You can also substitute Da Vinci Syrup for Splenda. My favorite combination is hazelnut, chocolate, and caramel...tastes like a Snickers Bar! You can also add things like pumpkin pie spice or cinnamon for a fall treat!

Number of Servings: 6

Recipe submitted by SparkPeople user AMANDALB.

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Member Ratings For This Recipe

  • Very Good
    they will fall out of the oven but no biggee... also refrigerate before eating... used 1/3 cup powdered xylitol and NO DaVinci syrup or chemical sweetener... Will try DaVinci when I can find some... - 2/8/09

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  • Bad
    What a terrible experience--there must be something I'm missing. I tried them, baked them for almost 35 minutes but they COLLAPSED when I took them out of the oven. Horrible mess and waste of money..and I was really excited to try these. Maybe I'll set the oven really low and slow bake them... - 11/21/08

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  • That is a good idea to use different syrups. I made a similar recipe but I used 2 eggs and I also added 1/4 cup of flaxseed meal to add fiber. - 5/18/08

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