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Mini Cheesecakes
Source: dLife

Creamy muffin size cheesecakes topped with fruit.

Prep Time: 20 minutes
Cook Time: 18 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 57.9
Total Carbs 11.8 g
Dietary Fiber 0.4 g
Sugars 9.1 g
Total Fat 0.6 g
Saturated Fat 0.2 g
Unsaturated Fat 0.0 g
Potassium 27.9 mg
Protein 2.2 g
Sodium 72.2 mg
Dietary Exchanges
, 1/2 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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Ingredients Directions
  1. With non-stick spray, coat ten 21/2-inch muffin cups. With about 1 teaspoon of the crushed vanilla wafers, line the sides and bottoms of the muffin cups. Set aside.
  2. Beat the cream cheese in a medium mixing bowl with an electric mixer on medium speed, until smooth. Stir in the sugar, flour, and vanilla, and beat on medium speed until smooth. On low speed, beat in the egg product just until combined.
  3. Into muffin cups, divide mixture evenly. Bake in a 325 degree F oven until set (18 to 20 minutes). Cool in pan on a rack for 5 minutes. Covering pan, chill for 4 to 24 hours.
  4. Before serving, remove cheesecakes from muffin cups, and top with thawed fruit.

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