These mini cheesecakes are amazing. They more than satisfy any cheesecake craving you may have. Even my non-dieting friends really like them! I brought these to my aunt’s house last week for brunch, and everyone was drooling over them impatiently while I was taking pictures.
And they are so freaking easy to make! Only four ingredients (five if you add sour cream, which I did this time because I happened to have some in my fridge). And they are fairly low calorie. If you make 6 per batch, they are only 99 calories each using reduced fat cream cheese, or 161 if you use full fat cream cheese. (That’s only counting the cheesecakes. With the crust and topping it’s higher at 170 and 235 calories, respectively.)
So there is absolutely no reason for you not to make them. Unless you’re one of those freaks of nature who doesn’t like cheesecake.
- I first discovered this recipe at the Lowcarbfriends.com forum in a 40-page thread that has been going on for 7 years! There are TONS of variations of this recipe, things you can add to it, etc.
- I like to divide this recipe into 6 portions. When I first started making them I would do 12, but that was silly, because there was hardly anything to eat and I would end up eating 2 or 3 at a time. So I suggest 6 servings MAX.
- You may notice in the photos below that some of the tops of the cheesecakes are a little sunken. Apparently this is common with cheesecakes and has to do with the moisture in the cake or something. This is why I put a water-filled pan in the oven while I’m cooking them. It’s a bootleg version of a water bath, and it helps a lot.
- Read THIS PAGE for tips on making cheesecakes.
- This was my first time making it with the crust. It’s really good without it, but the crust definitely took it to the next level.
Sugar-free mini cheesecakes
- 1 8oz package of reduced fat cream cheese (or full fat, your choice)
- 1/4 cup of reduced fat sour cream (optional – they taste great with or without it)
- 1 egg
- 1/2 tsp vanilla
- 3 tsp Truvia
1. Preheat the oven to 350.
2. (Optional) Line your cupcake pan with liners (6) and scoop one tablespoon of the pie crust mixture into each one. Bake for approximately 10 minutes; let them cool before you pour the cheesecake mixture on top.
3. Place a pan filled with water onto the bottom shelf of the oven. (I did this AFTER I took the pie crust out. But if you’re not doing the pie crust, just put it in when you start preheating the oven.)
Bootleg water bath:
4. While the crust is cooking, melt the cream cheese for like 30 seconds in the microwave so it softens up (or just leave it out on the counter for a few hours before you start cooking).
5. Mix all of the ingredients in a bowl and beat until creamy.
6. Pour the mixture on top of the cooled pie crust (or just straight into the cupcake liners if you’re skipping the crust).
7. Bake for 18-20 minutes and remove from oven. Let them cool to room temperature, then put them in the fridge overnight (or at least for awhile – they taste best cold).
Right out of the oven:
After cooling for maybe a half hour:
After a few hours (notice some of the sunken tops):
That’s all there is to it! You can eat them plain, or top them with blueberry sauce or anything else you can think of. Enjoy!