Sugar Free Mini Cheesecakes Recipes

Steps:

• Start by bringing all ingredients to room temperature.
• Preheat oven to 350 degrees Fahrenheit.
• Beat neufchatel cheese and Splenda on medium speed until smooth and creamy.
• On low speed add vanilla extract and one egg and mix until incorporated.
• Add second egg and beat to incorporate.
• Allow batter to rest for 30 minutes to release trapped air bubbles.
• Add a vanilla wafer to each of 12 lined muffin cups in a muffin pan.
• Spoon batter evenly into each cup.
• Tap pan on counter a few times to release trapped air bubbles.
• Bake for 15 minutes or until centers are set.
• Cool in pan on rack for 10 minutes.
• Remove cups from pan and cool completely on a cooling rack.
• Refrigerate until chilled.
• Top as you see fit. I like to top with real whipped cream and fresh fruit.
• VARIATIONS:.
• Try baking with an Oreo cookie for the crust and a sugar free caramel square on top.
• Add 2 oz of melted baking chocolate to the batter after adding the second egg for chocolate cheesecake.
• Use Ginger Snaps for the crust.
• Top each one with a mini candy bar before baking.
• Add the juice and zest of 1/2 a lemon for lemon cheesecake. Top with a spoonful of lemon curd and a fresh raspberry.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
• Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
• Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

Steps:

• Mix together graham cracker crumbs, melted butter, cinnamon, and nutmeg in a bowl.
• Press the mixture into an 8-inch pie dish. Refrigerate while making filling.
• Beat cream cheese in a mixing bowl with an electric mixer on medium speed until softened. reduce the speed to low, and gradually beat in milk, a little at a time (mixture will be watery). Use a rubber spatula to scrape cream cheese from the sides of the bowl, if necessary.
• Beat in pudding mix until the filling is thick and smooth.
• Spoon half of the cream cheese filling into the bottom of the graham cracker crust.
• Spread half the strawberries over the filling.
• Repeat cheesecake layer and strawberry layer.
• Chill pie in refrigerator until set and cold, at least 1 hour.