Chrissy's LC Cheesecake Mini Muffins
August 28, 2014
Categories: Desserts, Cakes, Dairy, Cheese, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, July 4th, Ladies Luncheon, Mother's Day, New Years, Picnic, Summer, Thanksgiving, Valentine's Day, Winter, Oven Bake, Diabetic, Gluten-Free, Low Carbohydrate, Vegetarian, Make it from scratch, Cheesecake, Cream Cheese more
"My sis made this up"
- Serving Size: 1 (54 g)
- Calories 161
- Total Fat - 12.1 g
- Saturated Fat - 6.7 g
- Cholesterol - 63.7 mg
- Sodium - 113.1 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 0 g
- Sugars - 9.4 g
- Protein - 3.3 g
- Calcium - 44.7 mg
- Iron - 0.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Mix all together except eggs. Taste for sweetness, adjust to taste.
Add eggs and blend into mixture.
Put batter in silicone or regular muffin tins, in water bath.
Bake at 300 degrees for approximately 20 minutes (do not brown).
Turn off oven, prop open door slightly, leave 1 hour until cool.
Refrigerate overnight (tastes best when set and cold).
Top with sugar free topping such as SF chocolate/caramel, etc. and whipping cream.
Tips & Variations
No special items needed.