Ingredients for Truly Creamy Low Carb Reduced Fat Mini Cheesecakes
- Reduced Fat Cream Cheese
- Splenda Granular
- Vanilla Bean Paste
- 2 large eggs
- Nonstick Cooking Spray
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How to Make Truly Creamy Low Carb Reduced Fat Mini Cheesecakes
- Preheat oven to 325°F (160°C).
- Prepare your mini muffin tins by lightly greasing them.
- In a food processor or blender, combine cream cheese, sweetener, and vanilla extract until smooth and creamy.
- Beat in eggs one at a time, then stir in the sour cream and lemon juice.
- Pour the batter into the prepared mini muffin tins, filling each about ¾ full.
- Bake for 55 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Let the cheesecakes cool completely in the tins before refrigerating for at least 2 hours to allow them to fully set.
- Once chilled, garnish as desired and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
1g
Fat
65g
Carbs
2g