Key Lime Cheesecake “Cupcakes”

By á-9443

Calories 140 : Carbohydrate 12g (Sugars 6g) : Total Fat 7g (Sat Fat 4g) : Protein 7g : Fiber 0g : Cholesterol 35mg : Sodium 270mg

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

Preparation time 10mins
Cooking time 30mins

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.