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Copyright protected Piper Selden
All rights reserved.
Copyright protected Piper Selden
All rights reserved.
Yummy and fun to make. Lots of variations too, just use your imagination
1 rectangle (4-part) graham cracker, crushed
1-8oz. non-fat cream cheese
1/4c. baker's blend splenda/sugar mix
1 egg
Blend sugar and cream cheese till creamy. Add egg, mix well. Divide crushed graham evenly between 12 mini paper muffin cups and pour even amounts of the cheese mixture on top. Bake at 350' for 15 minutes or till edges are set and center of each cheesecake is still moist. Remove from oven, let cool, refrigerate overnight.
Variations: Add a flavor extract like lemon, vanilla, or coconut; add instant espresso coffee powder; add a fruit puree on top; add a few mini chocolate chips or fresh fruit on top. Don't forget to add extra points for added ingredients (variations).
Makes 12 mini cheesecakes. Each basic cheesecake is 1 point
1 rectangle (4-part) graham cracker, crushed
1-8oz. non-fat cream cheese
1/4c. baker's blend splenda/sugar mix
1 egg
Blend sugar and cream cheese till creamy. Add egg, mix well. Divide crushed graham evenly between 12 mini paper muffin cups and pour even amounts of the cheese mixture on top. Bake at 350' for 15 minutes or till edges are set and center of each cheesecake is still moist. Remove from oven, let cool, refrigerate overnight.
Variations: Add a flavor extract like lemon, vanilla, or coconut; add instant espresso coffee powder; add a fruit puree on top; add a few mini chocolate chips or fresh fruit on top. Don't forget to add extra points for added ingredients (variations).
Makes 12 mini cheesecakes. Each basic cheesecake is 1 point
