Fusion Key Lime Cheesecake “Cupcakes”
If you love Key lime pie, you will love these creamy cupcakes. Bottled Key lime juice (or even regular lime juice, works just ok.. Enjoy entertaining with these delicious individually portioned, “cupcakes” are perfect for entertaining. The sweetener reduces the sugar content by 50%
Ingredients
- 1 cup Graham cracker crumbs
- 2 tbsp Margarine or butter, melted
- 2 tbsp Plus ¾ cup no-calorie granulated sweetener, divided*
- 1 1/2 cups Low-fat cottage cheese
- 8 ounces Light tub-style cream cheese
- 3 tbsp Corn-starch
- 3 tbsp Key lime juice
- Zest of 2 Key limes or 1 regular lime
- 1 tsp Vanilla extract
- 1 Large egg
- 1 Large egg white
Instructions
- Preheat the oven to 325°F. Coat a 12-cup muffin tin with nonstick baking spray
- In a medium bowl, mix together the graham cracker crumbs, margarine, and 2 tablespoons of the sweetener until well combined. Sprinkle a heaping tablespoon of crust mixture into each muffin cup. Press gently to form a crust on the bottom of each cup. Set aside
- Using a food processor, blend the cottage cheese until very smooth and creamy. Spoon the cottage cheese into a large bowl. Add the cream cheese, the remaining ¾ cup sweetener, the corn-starch, lime juice, zest, and vanilla and beat with an electric mixer until creamy. Add the egg and the egg white and beat until just blended
- Spoon ¾ cup of cheesecake filling into each muffin cup
- Bake for 18 to 20 minutes, or until the cheesecakes are set, but centres jiggle slightly. Cool to room temperature. Chill in the refrigerator until firm, at least 2 hours
Nutrition
Serving: 1ServingCalories: 140kcalCarbohydrates: 12gProtein: 7gFat: 7g
Tried this recipe?Let us know how it was!