|Fat Free Mini Cheesecake|
When they came out of the oven, they did not look appetizing. It actually took us a couple days to want to try it. It's actually not bad. Not too sweet, due to the size, it's not too heavy. The female half has had two every other day of this week!
It was very simple to make also.
Makes 6-8 mini cheesecakes (depends on the size of your muffin pan)
Prep Time: 30 minutes (includes time to soften cream cheese)
Bake Time: 20 minutes (or until done) at 325 degrees Fahrenheit
1 - 8 oz. package fat free cream cheese, softened
1/3 c. natural sweetener
1/4 t. vanilla extract
2 t. lemon juice (add more if you like yours lemony)
1 t. cinnamon sugar (homemade with natural sweetener), optional
Mix cream cheese until smooth. Line muffin pan with cupcake liners (easier to clean). Add sweetener and beat until smooth. Add in egg and beat. Add in vanilla extract, lemon juice and cinnamon sugar. Pour batter into muffin pan about 2/3's full will give you a half size cheesecake. Bake for 20 minutes at 325 degrees Fahrenheit. Cool, refrigerate, then enjoy!