I haven’t made a dessert in quite some time now. Grumpy has been doing fairly well sticking to the The Low-Carb diet he needs to stick to and I’ve been following suit. It hasn’t been all that hard and I really haven’t been craving sweets….much.
I came across some cheesecake cups in a Woman’s World Magazine, but they called for a crust and they were no-bake. I really love cheesecake but I don’t care for the crust and I would rather have mine baked. But I took that idea and decided to make it a better cheesecake (in my opinion) and bake mini cheesecake cups. I didn’t want a lot around the house so I made a small batch of 6 cups. These fit the bill, killed my craving for a baked cheesecake, and didn’t kill Grumpy’s low carb diet!
Other Cheesecake recipes on the web that I like:
Lemon Cheesecake Squares – The Foodie Affair
Chocolate Chip Cheesecake – Renees Kitchen Adventures
White Chocolate Raspberry Cheesecake – Our Life Tastes Good
Cherry Cheesecake Brownies – Flavor Mosiac
Mini Baked cheesecakes that form a cup after cooled - perfect for a fruit filling!
- 1/3 less fat cream cheese 8 ounces (1 package)
- 1/4 cup Splenda
- 1/4 cup granulated sugar
- 3/4 cup non-fat yogurt
- 1 large egg
- 1 teaspoon almond extract
- Preheat oven to 350 degrees. Place cupcake wrappers in a Circulon 12-Cup Muffin Pan filling 6 muffin cups. Set aside.
- In a medium bowl, using a hand mixer on medium speed, mix cream cheese and sugars until creamy. Add egg and almond extract and mix well.
- Blend in yogurt until the mixture is smooth.
- Divide mixture among the cupcake liners. Bake at 350 for 25 minutes.
- Remove from oven and set aside to cool. Once cooled place in the refrigerator to continue setting at least 3 hours.
- To serve, remove wrappers and top with fruit. Notes: it is very important to let these cheesecakes set for at least 3 hours or overnight in the fridge.
Amount Per Serving: Calories: 109Total Fat: 5gSodium: 126mgCarbohydrates: 11gFiber: 0gProtein: 4g