Cheesecake Minis, 100 Calorie

By Golfwidow7

Ingredients

• Nonstick cooking spray
• 2 (8-ounce) packages reduced-fat cream cheese, softened
• 2/3 cup sugar
• 1/3 cup sour cream
• 2 large eggs
• 1 teaspoon lemon juice
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon salt

Details

Servings 18
Preparation time 10mins
Cooking time 27mins
Adapted from theperfectportion.com

Preparation

Step 1

Preheat the oven to 300°F, and line standard muffin tins with 18 paper or aluminum (recommended) liners. Lightly spray the insides of the liners with nonstick cooking spray.

In an electric mixer, beat the cream cheese until smooth.

Add all the remaining ingredients to the cream cheese in the mixer, and beat until fully combined.

Fill each prepared liner with the cheesecake batter until about ½ of the way full.

Bake for 15–17 minutes, or until the sides of the cheesecakes are beginning to rise, but center is still soft.

Let cool on the counter for 30 minutes. Cover, and refrigerate for an additional 2 hours before removing the paper liners to serve.

TIP: Make a fresh raspberry sauce topping by lightly mashing 1 cup of raspberries with 1 ½ tablespoons of honey. Topping each Cheesecake Mini with 2 rounded teaspoons of the sauce will add only 10 calories to the full dessert.

Makes: 18

Serving size: 1 cheesecake mini Calories: 100