“This cheesecake is low in points. It is only 4 WW points. You have to let this dessert refrigerate for 24 hours before you can enjoy it but it is well worth the wait.”
READY IN:
1hr 45mins
YIELD:
15 mini cheesecakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Mix the cream cheese and Splenda in large mixer bowl, blender, or food processor until smooth.
  3. Add the eggs one at a time, blending well after each addition.
  4. Add the flavorings and salt; blend to combine.
  5. Add the sour cream; blend to combine.
  6. Put paper cupcake liners in the cupcake tins.
  7. Pour the cheesecake batter into the cupcake tins.
  8. Bake 30 minutes.
  9. Turn off the oven, but do not remove the cheesecakes or open the oven door.
  10. Let the cheesecakes cool in the oven for 1 hour.
  11. Remove cheesecake from the oven and chill overnight in the refrigerator before serving.

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