Source: Helen Bennett

A cheesecake in cupcake form that's made with reduced fat cream cheese and Splenda.

Servings

12 oz Neufchatel cream cheese , softened (room temperature)
2 eggs (room temperature)
0.33 cup SPLENDA® Sugar Blend for Baking (or to taste, room temperature)
1 tsp fresh lemon juice (room temperature)
6 oz low fat, low carb key lime yogurt (or flavor of your choice, room temperature)

1 Preheat oven to 325°F. Place liners in a standard 12 cupcake pan.
2 Prepare a room temperature water bath for the cupcake pan.
3 Beat the cream cheese until fluffy. Cream in one egg, the Splenda, and the second egg. Whip in the lemon juice and yogurt.
4 Sit the lined pan in the water bath and divide the batter between the 12 liners. Bake for 30 minutes.
5 After the 30 minutes, turn off oven and crack the oven door open. Leave the cheesecakes in the water bath in the oven for another 30-45 minutes.
6 Refrigerate for at least 4 hours before serving.

4 oz. of low fat, low carb cherry cheesecake yogurt and 2 oz. sugar-free cherry preserves can be substituted for the 6 oz. yogurt. 6 oz. of diabetic pumpkin butter, diabetic peach butter, or diabetic apple butter can also be substituted for the 6 oz. yogurt. Cheesecakes freeze well.