Thursday, January 10, 2008


This cheesecake is just fabulous. I'd say it is just a tad under-sweetened, and would do with a bit more sweetener or, as the original recipe suggests, a sweetened sour cream topping, if you don't want the fruit topping. Of course making this a sugar-free dessert is completely optional--you could use real sugar and any flavor creamer you wish.

Yummy Sugar Free Cheesecake Cupcakes (Crustless)
makes about 8 cupcakes

2 8-ounce packages cream cheese (I used a generic brand)
1/3 cup whey low type d granular, or sugar, or other replacer
1 egg
1/3 cup any flavor sugar-free coffee mate (or other brand) non dairy liquid creamer (I used hazelnut flavor)

Topping: all-fruit seedless raspberry jam

Preheat oven to 350*F. Double-line muffin tins with paper cupcake liners.

Beat cream cheese and whey low until creamy. Add egg and beat well. Gradually mix in creamer.
Pour filling into prepared cupcake liners up to 3/4 full. Bake for 20-30 minutes, or until puffed and edges are golden. Remove from oven and cool completely. Centers will sink.

In a small saucepan, melt about 3/4 cup all-fruit over low heat. When melted (there will be some lumps), spoon about 1 tablespoon in centers of cooled cheesecakes. Refrigerate until firm.

Serve with dollops of sugar-free whipped topping (cool whip) and a sprinkle of sliced almonds or chopped hazelnuts.


Jenn @ Frugal Upstate said...

Have you ever tried it with the fat free (or low fat) cream cheese.

I'm rededicated to WW, so I need to keep the calories down, but still would like some yummy snacks!

Mrs. W said...

Hi, Jenn. I have not tried this with low- or non-fat cream cheese. I don't know that I would try it with nonfat cream cheese, because it has that different consistency, but lowfat should work just fine.

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