Say Cheeeeeeesecake! (healthier and portion controlled Recipe, Pics, Review)

omg, do you just love cheesecake???  I thought I'd never be able to have it again without gaining some pounds.  But, lucky for me, I found a "healthified" version that I made today.  How about cheesecake with only 10g carb?!?!  I am so excited to share this with you, in fact, that they are still in the refrigerator cooling.  My son, Matthew, and I shared one while it was still warm and then put the rest back in to chill.

I found this recipe, like so many of my others, on dLife.  I altered it a bit, and I think my version is very good.  Here's what you will need to make 18 mini cheesecakes:

Cupcake liners or cooking spray
18 Nilla Wafers (I did not use Fat Free...they were out.  But if you wanted to save a calorie or two that would be an option for you.)
16 oz Fat Free Cream Cheese, softened
1/4 C Sugar
1/2 C Granulated Stevia
1 1/2 Tbsp White Flour
1 1/2 tsp Vanilla Extract
1 Whole Egg
1 Egg White
2 C Mixed Berry Frozen Fruit, thawed, chopped up

Unlike "real" cheesecake, these are so simple to make!  You will be amazed at how fast you can whip these up.

Preheat oven to 325F

1.  Either line muffin tins with cupcake papers or spray with cooking spray.
2.  Place 1 Nilla wafer in the bottom of each cup.
3.  Beat the cream cheese in a medium mixing bowl with an electric mixer on medium speed until smooth.
4.  Add in sugar, Stevia, flour and vanilla.  Beat on medium speed until well combined and smooth.
5.  Add in egg and egg white.  Beat on low just until combined well.
6.  Add 1 dollop of mixture (I measured a "dollop" to be about 1/8 C...it's a well-rounded larger spoonful...the tablespoon, but not the measuring kind of tablespoon.  Just a regular tablespoon.)
7.  Bake in oven for 20 minutes until set.
8.  Chop up fruit after it has thawed to make it easier to spoon out just 1 tsp.

9.  Cool in pan for about 5 minutes.  Cover.  Place in refrigerator to chill for at least 4 hours, up to 24 hours.

10.  When ready to serve, remove from pan and add 1 tsp (the actual measuring kind of teaspoon this time) of chopped up fruit onto the top of each cheesecake.  Serve and enjoy!

Matthew and I couldn't resist taking a taste before they were chilled because the kitchen smelled so good after they baked for 20 minutes.  I let them cool only about 10 minutes and got one ready.  I took a taste first.  Heaven!!!  It might not be as totally sweet as cheesecake, but it is sweet enough, especially with the fruit on top, to satisfy any craving.  Rich and delicious.  These would be so awesome to serve as dessert for dinner guests.  And so perfect, too, because they are very simple and quick to make.  Matthew loved it.  A few minutes later he asked me again, "How much longer until they're ready?"  After two bites he is totally ready for more!  I have to admit, I am too!

Here are the stats on 1 mini cheesecake:

71.4 calories, .9g fat, .25g saturated fat, 15.3mg cholesterol, 200mg sodium (blame the cream cheese for all the sodium in this one), 20mg potassium, just 10g carb!!!, and 4.4g protein.  (2 Points Plus) How about that?  And the really beautiful thing is that these cheesecakes are portion controlled, so try to just have one.  Take small bites and savor them slowly.

I highly recommend trying these delicious and easy to make mini cheesecakes.  I think you will love them.  Feel free to leave a comment here or you can always drop me a line at happyfairylove@live.com.

Sweet Treats!
Lisa
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