Key Lime Cheesecake “Cupcakes”

By á-45241

Ingredients

• 3/4 cup graham cracker crumbs
• 2 tablespoons margarine or butter, melted
• 2 tablespoons plus 3/4 cup Splenda granulated sweetener, divided
• 11/2 cups low-fat cottage cheese
• 8 ounces light tub-style cream cheese
• 3 tablespoons cornstarch
• 2 tablespoons Key lime juice
• Zest of 2 Key limes or 1 regular lime
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg white

Details

Servings 12
Adapted from marlenekoch.com

Preparation

Step 1

Makes 12 servings 3-points

1. Preheat the oven to 325°F. Coat a 12-cup muffin tin with nonstick baking spray.2. In a medium bowl, mix together the graham cracker crumbs, margarine, and 2 tablespoons of the sweetener until well combined.3. Sprinkle a heaping tablespoon of crust mixture into each muffin cup. Press gently to form a crust on the bottom of each cup. Set aside.

4. Using a food processor, blend the cottage cheese until very smooth and creamy. Spoon the cottage cheese into a large bowl. Add the cream cheese, the remaining ¾ cup sweetener, the cornstarch, lime juice, zest, and vanilla and beat with an electric mixer until creamy. Add the egg and the egg white and beat until just blended.