Description
Made with splenda granular and low-fat/fat-free ingredients, these little cheesecakes are diet-friendly plus quick to make.
Ingredients
- Chocolate Wafer Crumbs
- Fat Free Cream Cheese
- Reduced-fat Cream Cheese
- Splenda Granular
- Eggs
- Vanilla Extract
- Nonfat Sour Cream
- Fresh Raspberry
Instructions
- Preheat oven to 350 degrees f
- Lightly spray 3 miniature muffin tins with vegetable cooking spray
- Sprinkle each muffin cup with 1 teaspoon chocolate wafer crumbs
- Turn pans upside down, and discard excess
- Set aside
- In a large bowl, beat cream cheese with an electric mixer until creamy
- Gradually add 1 / 2 cup splenda and beat about 2 minutes more or until light and fluffy
- Add egg yolks and vanilla
- Beat at low speed just until blended
- In a separate bowl, with clean beaters, beat egg whites until stiff peaks form
- Gently fold into cream cheese mixture
- Spoon batter into prepared pans
- Bake 15 minutes
- Stir topping ingredients together
- Remove pans from oven and spoon about 1 / 2 teaspoon topping on each cheesecake
- Return to oven and bake 5 additional minutes
- Remove to wire racks to cool
- Chill thoroughly before removing from pan
- Garnish, if desired with fresh raspberries