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Mini Low Carb Cheesecakes
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Mini Low Carb Cheesecakes

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
CRUST
2 cups walnuts, chopped fine
3 Tbsp butter, melted
1/2 tsp cinnamon
FILLING
2 pkg (8 oz. each) Philadelphia Cream Cheese
3/4 cups Splenda
1 tsp vanilla
1 Tbsp lemon juice
2 eggs
Light cherry pie filling (or your favorite topping)
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Let's Make It
1
Preheat oven to 350°F.
2
CRUST
3
Line cupcake pans with 24 cupcake liners
4
Mix nuts, butter and cinnamon. Press about 1 Tbsp. of mixture into bottom of each cupcake liner.
5
FILLING
6
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.
7
Bake about 15 - 17 minutes. Cool and top with Light cherry pie filling - or your favorite topping. Refrigerate.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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