Low Sugar Cheesecake Minis |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a good,easy, low sugar cheesecake recipe. My friend Sandy gave it to me a couple of years ago, and I make it often. Ingredients:
12 vanilla wafers, for crust |
2 (8 ounce) packages cream cheese (i use fat free) |
3 eggs |
3/4 cup splenda granular (sugar substitute) |
1 teaspoon vanilla |
1 pint sour cream (i use fat free) |
3 tablespoons splenda granular (sugar substitute) |
1 teaspoon vanilla |
Directions:
1. Heat oven to 350 degrees.
2. Line muffin tin with cupcake liners.
3. Place 1 vanilla wafer in the bottom of each.
4. Mix the cream cheese, eggs, 3/4 cup of Splenda and 1 teaspoons vanilla in a bowl until smooth.
5. Pour over vanilla wafers, dividing evenly in each cup.
6. Bake 20-25 minutes.
7. Allow to cool for 15 minutes.
8. While cake is cooling, mix together the sour cream, 3 T. Splenda and 1 tsp vanilla.
9. After the cake has cooled, top with the sour cream mixture, bake another 12 minutes.
10. Allow to cool and top with no-sugar-added cherry pie topping if desired.
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