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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

My Way Cheesecake

Source: Helen Bennett

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

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	68.0

Total Carbs	6.5 g

Dietary Fiber	0.0 g

Sugars	3.7 g

Total Fat	2.9 g

Saturated Fat	1.6 g

Unsaturated Fat	0.2 g

Potassium	20.9 mg

Protein	2.5 g

Sodium	53.8 mg

Dietary Exchanges 2.9 Fat, 0.0 Fruits, 0.1 Meat, 0.1 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 325°F. Place liners in a standard 12 cupcake pan.
Prepare a room temperature water bath for the cupcake pan.
Beat the cream cheese until fluffy. Cream in one egg, the Splenda, and the second egg. Whip in the lemon juice and yogurt.
Sit the lined pan in the water bath and divide the batter between the 12 liners. Bake for 30 minutes.
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.
Refrigerate for at least 4 hours before serving.