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Key Lime Cheesecake “Cupcakes”

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Rate this recipe 4.4/5 (17 Votes)
Key Lime Cheesecake “Cupcakes” 1 Picture

Ingredients

  • 3/4 cup graham cracker crumbs
  • 2 tablespoons margarine or butter, melted
  • 2 tablespoons plus 3/4 cup no-calorie granulated sweetener, divided*
  • 1 1/2 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

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.

5. Spoon ¾ cup of cheesecake filling into each muffin cup.

6. Bake for 18 to 20 minutes, or until the cheesecakes are set, but centers jiggle slightly. Cool to room temperature. Chill in the refrigerator until firm, at least 2 hours.

Per Serving:
Calories 140

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