Mini Individual Cheesecakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These mini single serving cheescakes are delicious when you just gotta have it , yet allows you to control the portion compared to cutting a slice from a whole cheesecake. I like the brownie style bottom better than traditional graham cracker bottom, as it is more stable to eat with your hands, AND makes you feel like you are really splurging. You can decorate the tops with festive colored sugars depending on the holiday!! Ingredients:
2 cups fine graham cracker crumbs (24 crackers) |
3 oz. semi-sweet chocolate chips |
1 1/2 tsp. sugar |
1/4 tsp. salt |
1 cup skim milk |
16 oz fat-free cream cheese, softened |
1/4 cup splenda (add as much or as little as you like - you control the sweetness) |
1 teaspoon of vanilla |
2 eggs |
2 cups fat free sour cream |
1/4 cup splenda |
2 tsp. vanilla |
Directions:
1. CRUST
2. Start heating oven to 350 degrees. Place fine graham cracker crumbs, semi-sweet chocolate chips, sugar, salt, and skim milk in bowl; stir until blended. Spoon into a foil paper cup in a muffin pan until about 1/4 inch full. Bake 8-10 minutes until just set with a slight skin on top. Do not over cook since they will still cook with the filling, but don't under cook so that the filling does not mix with the brownie when added on top.
3. FILLING
4. Mix cream cheese, Splenda, and vanilla, adding the eggs last until blended. Pour onto the top of the brownie crust filling until about 3/4 of an inch full leaving about 1/4 inch from the top (to leave room for the topping). Bake for about 30-40 minutes (until the center is almost set).
5. TOPPING
6. Let the cheesecake cool 15 minutes before adding the topping.
7. About 5 minutes in to the 15 minute cooling period, turn the oven to 450 degrees.
8. Mix sour cream, splenda, and vanilla until blended and pour on top.
9. Bake for 10 minutes at 450°
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