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Low Carb Mini Cheesecakes

5.0(13)

A good recipe when you want a little something sweet when you are on a low carb diet. You can freeze them and take them out when the craving hits you. The chill time added into the preparation time.

by Sidd9260·published 2004-02-20

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Cheesecake

Servings

12 serving(s)

Total time

1h 45m

prep 1h 15m

Calories / serving

226 kcal

Ingredients (4)

serves

3 (8 ounce) packages cream cheese (softened)cream
3 eggsegg
3/4 cup Splenda sugar substitute
1/2 tablespoon vanilla extractvanilla-extract

Instructions (12 steps)

01Preheat oven to 325 degrees.
02Combine cream cheese, Splenda and vanilla until smooth.
03Add eggs one at a time, beating until smooth.
04Spray cupcake pan with cooking spray.
05Fill each cupcake hole 3/4 full.
06Set cupcake pan in a jellyroll pan or any other pan that is large enough for the cupcake pan to sit in.
07Fill jellyroll pan about half with water.
08

Bake for 30 minutes.

09Let sit until cooled.

10Chill in refrigerator for about 1 hour or so.

11(I was impatient I threw one in the freezer for about 15 minutes to chill it) If you would like to freeze it, just put cool pan into freezer.

12When it freezes, you can just pop them out of the pan and put them into a ziplock bag then back into the freezer.

Nutrition (per serving)

Calories: 226 kcal
Protein: 5 g
Fat: 21 g
Saturated fat: 11 g
Carbs: 6 g
Fiber: 0 g
Sugar: 5 g
Sodium: 200 mg
Cholesterol: 109 mg

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Rich recipe — supports nutrition-aware planning.