1 Picture
Ingredients
- Optional toppers:
- Makes 12 servings
- 2/3 cup crushed graham crackers
- 2 tablespoons granulated no-calorie sweetener*
- 3 tablespooons butter, melted
- 8 ounces tub-style reduced-fat cream cheese
- 8 ounces nonfat cream cheese, room temperature
- 1/3 cup granulated no-calorie sweetener*
- 1/2 cup light sour cream
- 1 cup light whipped topping
- 1/4 teaspoon almond extract
- 1 cup blueberries
- 6 medium strawberries, stemmed and halved
- OR
- 1 1/2 cups blackberries
- 2 medium peaches peeled
- (either fruit topper adds 15 calories and 3 gms of carb)
- OR
- 1 can lite cherry pie filling
- (this topping adds 20 calories 4 gms of carb)
Details
Adapted from MarleneKoch.com
Preparation
Step 1
1. Line 12 muffin cups with cupcake liners. Lightly spray the liners with cooking spray.
2. In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons sweetener, and butter. Press 1 rounded tablespoon into the bottom of each muffin cup. Place in the refrigerator to chill.
3. In a medium bowl, with an electric mixer on low speed, beat the cream cheeses, 1/3 cup sweetener, and sour cream until smooth. Beat in ½ cup of whipped topping and the almond extract. Fold in the remaining topping.
4. Spoon the cheesecake filling into the crusts and smooth the tops. Place a strawberry half in the center of each cheesecake and topping of choice on top. Place cheesecakes in the refrigerator and chill until set, at least 2 hours.
* When substituting other no-cal or low-cal sweeteners, follow package directions for real sugar equivalent. When using all natural Truvia Baking Blend, use 1 tablespoon in the crumbs, and 2 1/2 tablespoons in the filling.
Nutrition Information Per Serving (1 plain cupcake )
Calories 135 | Carbohydrate 10g (Sugars 6g) | Total Fat 7g (Sat Fat 5g) | Protein 6g
Fiber 0g | Cholesterol 20mg | Sodium 250 mg
Food Exchanges: 1 Starch, ½ Lean Meat, 1 Fat
Carbohydrate Choices: 1
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