My Individual Chocolate Almond Cheesecakes Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2, 8 oz. blocks of Kroger fat free cream cheese...11'sp
11 oz. Chobani Greek non fat "PLAIN" yogurt....0'sp
3/4 cup Stevia/Splenda blend...1'sp
1/2 cup egg beaters or 2 eggs ( I use egg beaters)...0'sp
1/4 cup cocoa...1'sp
1 tsp almond extract...0'sp
Total of 13'sp
|
|
Directions: |
Directions:
Preheat oven 350
Put a pan of water on the bottom shelf of the oven. It helps with even cooking. I put my cheesecakes in a water bath when baking. With the cupcakes that is difficult to do.
Line a 12 cup cupcake pan with Parchment paper cupcake papers.
Let cream cheese come to room temperature.
Put cream cheese in mixer and mix to soften.
Add yogurt, mix.
Add egg beater and 1 tsp almond extract, mix
Add 1/4 cup cocoa, mix
Add Splenda/ stevia blend 1/4 cup at a time, mix until incorporated. You may need to stop and scrape the bowl from time to time.
Mix on high 3 minutes.
Fill each cupcake paper evenly with the cheesecake mix.
Bake at 350 for 10 minutes. Reduce heat to 300 and bake an additional 15 minutes.
remove and cool over night.
yields 12 individual cheesecakes 1'sp each |
|
Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: About 45 minutes to prepare. Best if eaten the next day after they have chilled overnight.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for My Individual Chocolate Almond Cheesecakes is from