Comida Kraft
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Mini Low Carb Cheesecakes

(3) 3 Reviews
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What You Need

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Make It

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  • Preheat oven to 350°F.
  • Line cupcake pans with 24 cupcake liners
  • Mix nuts, butter and cinnamon. Press about 1 Tbsp. of mixture into bottom of each cupcake liner.
  • Beat cream cheese, Splenda, vanilla and lemon juice until blended well. Add eggs one at a time. Pour approx. 1 rounded Tbsp. of batter in each cupcake liner. Distribute evenly.
  • Bake about 15 - 17 minutes. Cool and top with Light cherry pie filling - or your favorite topping. Refrigerate.


These are VERY low carb. Enjoy.

Ratings & Reviews

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  • alisonz |

    Instead of fruit topping, I placed 5 or 6 semi-sweet chocolate chips on top of each cheesecake before baking. Then I serve with whipped cream -- yum!

  • L.Bull |

    This recipe is GREAT!!!!!!!!!! my family LOVED! it! and they didnt know it was low carb! I will continue to prepare this recipe. Thanks for such a Great! low carb recipe finally!

  • skranyannie |

    Being on a low carb lifestyle I made these wonderful little treats and I can't keep them in the house. We all enjoy them and they really take care of my sweet tooth. You're a very good cook!