Spiced Mini Cheesecakes…a little is better than nothing!

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SPICED MINI CHEESECAKES

Portion control.  IF you can control yourself and eat just one!

I love cheesecake – and it’s so easy to make sugar free.  Tastes fabulous (gets better as it sits at least a day in the fridge) and takes no time to whip up a batch of these little beauties.

Took a simple vanilla recipe and added some Autumn spices – a crust of crushed sugar free cookies and butter…toasted pecans on the top.  A great dessert to nibble at with a cup of decaf on a windy, chilly evening.

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1 1/3 cups crushed sugar free ginger snaps, if you can find them OR graham cracker crumbs

1/4 teaspoon cinnamon

1/4 cup melted butter

Two 8-ounce packages reduced fat cream cheese, softened

1/2 cup + 2 tablespoons Splenda Granular

1/2 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon allspice

1/8 teaspoon cloves

2 eggs (to reduce the fat, use 1/2 cup EggBeaters.  It won’t be the exact same texture, but will still be great.)

Toasted pecans, to sprinkle, optional

.

Preheat oven to 325 degrees.  Line a 12-regular sized muffin pan with cupcake liners.  Spray lightly with vegetable cooking spray.  (I like the foil ones – they are pretty and seem to hold up better.)

In a medium bowl combine the graham or cookie crumbs, cinnamon, and melted butter.  Divide and press into each lined cup.

In a large bowl beat the cream cheese until smooth.  Beat in the Splenda, vanilla, cinnamon, ginger, allspice, and cloves.  Beat in the eggs, one at a time, just until incorporated.  Divide batter evenly amongst the cups.  (You can fill them to the top.)  Sprinkle on toasted pecans, if desired.

Bake for 15-20 minutes – or JUST until they are almost set.  Should still be slightly jiggly.  (They will continue cooking for a minute or two out of the oven.)  Allow to cool completely and remove from the pan.  Chill for at least several hours, or preferably overnight.  Makes 12 mini cheesecakes.

Per Cheesecake: Calories 218; Protein 7 g; Fat 14 g; Carbs 16 g; Fiber 1 g; Sugar 3 g; Sodium 218 mg

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6 Comments Add yours

  1. Kelly says:

    Sounds delicious. I bet the spices give it a great fall twist.

  2. freddie says:

    These look wonderful! I am headed to the store fore cream cheese. Thank you, Linda!

  3. Debbie says:

    I just made these and look delish! I’m going to put them in the fridge for later tonight! Can’t wait.

    Thanks for the recipe!

  4. CaSaundra says:

    Definitely need portion control when cheesecake is near me!

  5. stephchows says:

    gotta love instant portion control 🙂

  6. Deb says:

    Just made these last night and they were wonderful. Family thought I made them for them and were wondering why I was going to eat them.
    I’m from Canada – so we have a hard time finding some of the ingredients. I used Murphys sugar free shortbread cookies for the base – I bought them at Meijers in Detroit.
    Worked well

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