mini low carb, low fat cheesecakes

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Nutritional Info

Servings Per Recipe: 14
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

View full nutritional breakdown of mini low carb, low fat cheesecakes calories by ingredient

Introduction

These are based upon the mini cheesecakes in the book Protein Power. I changed it in order to use things that I had in the house. They are so easy and quick to make and super yummy if you've been feeling sweets deprived. These are based upon the mini cheesecakes in the book Protein Power. I changed it in order to use things that I had in the house. They are so easy and quick to make and super yummy if you've been feeling sweets deprived.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 14

Ingredients

Crust :

1/2 Cup Fiber One Cereal (crush it up)

1 tsp or more cinnamon

1 Tbsp Land O Lakes light butter w/ canola oil

Filling:

8 ounce package of fat free cream cheese

1 egg ( I use eggland's best)

1/4 cup Splenda granulated

1 tsp vanilla extract

Directions

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.