Directions:
- Preheat your oven to 350 degrees.
- Using a stand mixer or hand mixer, combine cream cheese, sweetener, and vanilla. Mix until creamy and smooth.
- Add eggs, one at a time, blending until completely incorporated and very smooth.
- Using a 6 yield jumbo muffin tin, spray a very small amount of non-stick cooking spray into each muffin cup, or use paper liners.
- Carefully spoon batter into each cup, making sure they are evenly filled.
- Bake for 25 minutes, or until the cakes just begin to golden on the edges and the top. The consistency should be slightly wiggly when you remove them from the oven. This prevents over-baking, and produces a rich, creamy cheesecake rather than spongey cheesecake.
- Place the muffin tin on a cooling rack, and allow to cool for 10-20 minutes before removing.
- Chill in the refrigerator for at least 2 hours before serving.
- I recommend Cool Whip Light, and a few fresh berries as a garnish.
- Enjoy!
- NOTE: preparation time includes allowing the cream cheese to come to room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 49.47 Kcal (207 kJ) | ||
| Calories from fat | 32.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 6% | |
|---|---|---|---|
| Cholesterol | 62.21mg | 21% | |
| Sodium | 87.45mg | 4% | |
| Potassium | 55.25mg | 1% | |
| Total Carbs | 1.28g | 0% | |
| Sugars | 0.85g | 3% | |
| Protein | 3.04g | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 29.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 171.51 Kcal (718 kJ) | ||
| Calories from fat | 112.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.46g | 6% | |
|---|---|---|---|
| Cholesterol | 215.71mg | 21% | |
| Sodium | 303.2mg | 4% | |
| Potassium | 191.57mg | 1% | |
| Total Carbs | 4.44g | 0% | |
| Sugars | 2.95g | 3% | |
| Protein | 10.54g | 6% | |
| Iron | 1mg | 2% | |
| Calcium | 101.2mg | 3% | |
* 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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