Low Carb Mini Cheesecakes – a delicious recipe with cream cheese, eggs, Splenda sugar substitute, vanilla extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees.
2
Combine cream cheese, Splenda and vanilla until smooth.
3
Add eggs one at a time, beating until smooth.
4
Spray cupcake pan with cooking spray.
5
Fill each cupcake hole 3/4 full.
6
Set cupcake pan in a jellyroll pan or any other pan that is large enough for the cupcake pan to sit in.
7
Fill jellyroll pan about half with water.
8
Bake for 30 minutes.
9
Let sit until cooled.
10
Chill in refrigerator for about 1 hour or so.
11
(I was impatient I threw one in the freezer for about 15 minutes to chill it) If you would like to freeze it, just put cool pan into freezer.
12
When it freezes, you can just pop them out of the pan and put them into a ziplock bag then back into the freezer.
514
kcal
Calories
33
g
Fat
41
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 3 (8 ounce) packages cream cheese (softened), 3 eggs, 3/4 cup Splenda sugar substitute, 1/2 tablespoon vanilla extract.
Yes, Low Carb Mini Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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