Ingredients
Scale
- 3 packages softened light cream cheese, 8 oz.
- 1 cup cottage cheese, 2% milk fat
- 1/2 cup plain greek yogurt, nonfat
- 3/4 cup evaporated cane juice
- 5 teaspoons stevia powder
- 4 large egg whites
- 1 teaspoon vanilla
- 1 cup crushed gluten free graham cracker crumbs, or cookie crumbs
Instructions
- Heat oven to 350 degrees.
- Place a pan ( like a 9 x 13 pan) on a lower rack in the oven. Pour in about 1 inch of boiling water - the amount of water is not too important.
- Line muffin tins with silicone or paper baking cups. Spray each baking cup with a spritz of cooking spray.
- Sprinkle a spoonful of crushed graham cracker crumbs in each baking cup. Set aside.
- Combine cream cheese, cottage cheese, yogurt, cane juice, stevia, egg whites, and vanilla in a food processor or blender, and process until completely smooth.
- Pour into baking cups, about 3/4 full.
- Bake in oven for 15 to 20 minutes, just until barely set. Turn oven off, and crack open the oven door, leaving the cheesecakes inside. When the oven cools down, remove the cheesecakes. This helps stop cracks from forming on top of the cheesecakes.
- Chill thoroughly - the flavor and texture improves dramatically when they are completely chilled.
- Top each cheesecake as desired with jam, fruit, etc.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dessert
Nutrition
- Serving Size: 1
- Calories: 132
- Sugar: 10 g
- Sodium: 205.8 mg
- Fat: 4.7 g
- Carbohydrates: 18.5 g
- Protein: 4.2 g
- Cholesterol: 14 mg