Guilt-Free Mini Cheesecakes!

whitejessamine
whitejessamine Posts: 166
edited September 30 in Recipes
Because I am watching carbs, I make these crustless, but they are also good with a graham cracker crust.

2 8oz packages cream cheese, softened
1 Tbsp lemon juice
1 tsp lemon zest (optional)
1/2 tsp vanilla extract
3 Tbsp egg white

Combine all ingredients and mix until smooth. Divide evenly into 12 baking cups and bake at 325F for 25 minutes. Cool, remove from pan, and chill for an hour. If desired top with low-sugar preserves just before serving. Yum!
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Replies

  • KierstyPants
    KierstyPants Posts: 468 Member
    yummy!
    Do you have the nutritional information? :) or do we just figure that out on our own? Hehe ;D
  • jcannon15
    jcannon15 Posts: 148
    yummy
  • whitejessamine
    whitejessamine Posts: 166
    Well, I entered the recipe in MFP, and it's about 42 calories per cheesecake, 6 g carbs (3 from the lactose in the cream cheese), 6 g protein. No fiber and no fat. :)

    That's assuming, of course, that you don't put a crust or preserves on it. You'd have to look up the info for those separately.
  • mamagooskie
    mamagooskie Posts: 2,964 Member
    yummy......I want to try that with soy cream cheese and no sugar added smuckers!
  • deborahmorris
    deborahmorris Posts: 177 Member
    Sounds good...want to try it...thanks!
  • pinkita
    pinkita Posts: 779 Member
    Bump for later! Thanks for posting!
  • healthyjen342
    healthyjen342 Posts: 1,435 Member
    bump!
  • Dtho5159
    Dtho5159 Posts: 1,054 Member
    *drool*
  • paperpromisesx3
    paperpromisesx3 Posts: 67
    bump
  • 40lbslighter
    40lbslighter Posts: 479 Member
    2 8oz packages cream cheese, softened

    Just curious...since when does cream cheese have no fat?
  • amfmmama
    amfmmama Posts: 1,420 Member
    sounds great! thanks.
  • statia152
    statia152 Posts: 558
    *sigh* And I thought I would never eat cheesecake again!
  • cblack51
    cblack51 Posts: 20
    Sounds good and only 42 calories, thanks.:happy:
  • toots99
    toots99 Posts: 3,794 Member
    Sounds really good!
  • foreverloved
    foreverloved Posts: 220 Member
    bump
  • Crystal_Rudolph
    Crystal_Rudolph Posts: 632 Member
    isn't the sodium really high? When I use cream cheese, it is for me...
  • whitejessamine
    whitejessamine Posts: 166
    2 8oz packages cream cheese, softened

    Just curious...since when does cream cheese have no fat?

    Sorry. I forgot to specify the non-fat variety. It is available in most American supermarkets.
  • whitejessamine
    whitejessamine Posts: 166
    isn't the sodium really high? When I use cream cheese, it is for me...

    I'm afraid I can't answer that question. I don't really monitor my sodium intake, and it didn't list it when I input the recipe on here (probably because I DON'T monitor it). Sorry. I guess you'd just have to look at the sodium in each of the ingredients.
  • bevhols
    bevhols Posts: 43 Member
    Wow ... this recipe sounds incredibly good! I can't wait to get the ingredients to try it out. One question ... anyone tried freezing them? ... Or if that's not a good idea, probably will halve the recipe. 12 yummy cheese cakes sounds too good to have in the fridge!
  • chef970
    chef970 Posts: 196 Member
    being a chef, you can freeze cheesecakes for up to 6 months...thaw in fridge for 2 hrs or overnight.
  • seal57
    seal57 Posts: 1,259 Member
    Sounds really yummy..

    But how do you measure egg whites?....
  • Ruthann2
    Ruthann2 Posts: 232 Member
    :happy:
  • leomom72
    leomom72 Posts: 1,797 Member
    bump
  • lori8431
    lori8431 Posts: 68
    Oh these sound really good, wonder about adding some pumpkin?
  • whitejessamine
    whitejessamine Posts: 166
    Sounds really yummy..

    But how do you measure egg whites?....

    Because I only use the whites, that's what I buy: a quart-sized carton of whites only. An egg white is about 1 Tbsp, so just use three egg whites (or two eggs and add some fat & calories).
  • whitejessamine
    whitejessamine Posts: 166
    Oh these sound really good, wonder about adding some pumpkin?

    I LOVE pumpkin cheesecake, but I haven't tried it with this recipe yet. I'd probably add about 1/4 c to start with, and some cinnamon and nutmeg for flavor...if you try it before I do, let me know how it turns out!
  • winneau
    winneau Posts: 139 Member
    Bump! I'll definitely be trying this asap. Thanks :flowerforyou:
  • blynnblair
    blynnblair Posts: 274 Member
    Bump! Thanks for posting!
  • gwenmf
    gwenmf Posts: 888 Member
    yummy
  • drakeswife09
    drakeswife09 Posts: 38 Member
    Bump!
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