Directions:
- Preheat oven to 350 degrees.
- Mix the ground nuts with the splenda& butter until it sticks together.
- Spoon 1/2 Teaspoon in lined mini-muffin cups and tamp down to the bottom (I use the flat end of my balloon whisk).
- In your mixer combine the cream cheese, sour cream and Splenda, mix until smooth.
- Add eggs, vanilla, lemon juice and lemon zest.
- Mix well.
- Spoon 1/2 to 3/4 Tbsp over the nut crust in time mini muffin cups and tamp down by dropping on the counter a few times.
- Bake in 350 degree oven for 20 minutes or so, when you can touch the top of the cheesecakes and they're dry they're done!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.28 Kcal (185 kJ) | ||
| Calories from fat | 34.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 8.72mg | 3% | |
| Sodium | 13.57mg | 1% | |
| Potassium | 41.66mg | 1% | |
| Total Carbs | 1.37g | 0% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 1.74g | 3% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 333.04 Kcal (1394 kJ) | ||
| Calories from fat | 259.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.8g | 6% | |
|---|---|---|---|
| Cholesterol | 65.56mg | 3% | |
| Sodium | 102.08mg | 1% | |
| Potassium | 313.34mg | 1% | |
| Total Carbs | 10.33g | 0% | |
| Sugars | 1.36g | 1% | |
| Dietary Fiber | 2.84g | 2% | |
| Protein | 13.08g | 3% | |
| Vitamin C | 4mg | 1% | |
| Iron | 1.5mg | 1% | |
| Calcium | 115.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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