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My Way Cheesecake
Source: Helen Bennett

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

Prep Time: 45 minutes
Cook Time: 70 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Meat
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. 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.

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