Jessica's Mini Cheese Cakes (with base)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 66.3
- Total Fat: 6.0 g
- Cholesterol: 38.0 mg
- Sodium: 50.7 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.1 g
- Protein: 1.6 g
View full nutritional breakdown of Jessica's Mini Cheese Cakes (with base) calories by ingredient
Introduction
This is my first cheesecake experiment. I was aiming for cheesecakes the size of mini-muffins that each held 1 gram of effective carbohydrate. Success! However, next time I will scrap the base, as this is where the carbs lie, and the base really isn't necessary. It's tasty, but it leaves so little room for the actual cheesecake! This is my first cheesecake experiment. I was aiming for cheesecakes the size of mini-muffins that each held 1 gram of effective carbohydrate. Success! However, next time I will scrap the base, as this is where the carbs lie, and the base really isn't necessary. It's tasty, but it leaves so little room for the actual cheesecake!Number of Servings: 8
Ingredients
-
Base:
3 T Almond Meal
1 T Dessicated Coconut
1 T Butter, melted
2 tsp sweetener (I used Splenda)
Dash of vanilla extract (1/2 tsp)
Cheesecake:
1/2 packet of Philadephia Cream Cheese (4oz)
1 small egg
Sweetener to taste (I used 2 tsp)
Vanilla Extract to taste
Directions
Butter 8 mini-muffin holes (or you can use papers). Preheat oven to 170C/340F.
Combine base ingredients and press into the base of the holes. Bake for 5 minutes or until golden. Remove from oven and reduce temperature to 140C/285F.
Soften cream cheese in microwave (30 seconds should be plenty). Add other ingredients. Beat with mixer until smooth. Pour on top of base.
Put in oven for 10 minutes, then turn oven off. Leave in for 30 minutes (or until you can't wait any longer!)
Put cheesecakes in fridge to cool and set completely - these are much tastier once they are chilled thoroughly.
Serve with fresh fruit or sweetened whipped cream. This recipe should produce 8 mini cheesecakes with 1 gram of effective carb each. Yum!!
Optional alterations that work a treat:
- Melt a little dark chocolate and swirl in the top of the cheesecake before baking.
- Add some finely-grated lemon rind to the base or the top of the cheesecake before baking.
Number of Servings: 8
Recipe submitted by SparkPeople user JEZWYN.
Combine base ingredients and press into the base of the holes. Bake for 5 minutes or until golden. Remove from oven and reduce temperature to 140C/285F.
Soften cream cheese in microwave (30 seconds should be plenty). Add other ingredients. Beat with mixer until smooth. Pour on top of base.
Put in oven for 10 minutes, then turn oven off. Leave in for 30 minutes (or until you can't wait any longer!)
Put cheesecakes in fridge to cool and set completely - these are much tastier once they are chilled thoroughly.
Serve with fresh fruit or sweetened whipped cream. This recipe should produce 8 mini cheesecakes with 1 gram of effective carb each. Yum!!
Optional alterations that work a treat:
- Melt a little dark chocolate and swirl in the top of the cheesecake before baking.
- Add some finely-grated lemon rind to the base or the top of the cheesecake before baking.
Number of Servings: 8
Recipe submitted by SparkPeople user JEZWYN.