Almond Mini Cheesecakes:

Date Added: 19 Jan 2010
Listed in: Dessert Sweets

• 8 oz low fat cream cheese, softened


• 2 whole eggs


• 2 egg whites


• ½ cup granular Splenda or Stevia


• 1 tablespoon lemon juice


• 1 capfull almond extract


• Low carb Cool Whip (either jar or can)


• ¼ cup slivered almonds, toasted


• dash of cinnamon


• Cooking spray

Preparation Time 10 min | Cooking Time 60 - 65 min:
10 servings | 92 Calories | 5g Protein | 3g Carbohydrates | 7g Fat

Whether you’re in the mood for cheesecake, a cupcake, or just a low-carb sweet indulgence, this recipe is for you!

• Preheat over to 350 F. Prepare muffin tins by greasing thoroughly with cooking spray.


• Combine cream cheese, eggs, egg whites, sweetener, lemon juice, and almond extract together in a blender. Pour into muffin tins and bake for 30 to 35 minutes, until slightly brown on top.


• Once cheesecakes are done, cool at room temperature for 15 minutes or so, then place in the oven for another 30 minutes. When completely cooled and ready to serve, “frost” with the cool whip and sprinkle with the toasted nuts & cinnamon. Enjoy!

This recipe currently has 0 comments. Add your own comment in the right hand menu.

	The Journey is an online support group for WLS patients and those seeking information about weight loss surgery. Whether you are pre- or post-op, Join Our WLS Support Community today. We will be happy to welcome you into our growing Community!