Experimental Low Cal Low Fat Cheesecake Cupcakes Recipes

KETO CHEESECAKE CUPCAKES

Steps:

• Preheat the oven to 180C/350F. Grease 2 12-count muffin tins and fill 18 of them with muffin liners.
• In a mixing bowl, mix the crust ingredients until combined. Distribute them amongst the muffin liners and press them into the bottom. Bake for 10 minutes, until firm. Remove the muffin pans from the oven.
• Reduce the heat to 150C/300F. In a mixing bowl, beat the cream cheese until smooth. Add the remaining ingredients and beat until combined and smooth.
• Divide the mixture amongst the muffin cups, until full. Bake for 22-25 minutes, or until set.
• Remove from the oven and let cool completely, before refrigerating for at least 4 hours.

LOW-FAT CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
• Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
• Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
• Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
• Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

EXPERIMENTAL LOW-CAL, LOW-FAT CHEESECAKE CUPCAKES

Steps:

• Crush all bran in food processor add.
• Brown sugar and butter.
• Let it form a loose dough.
• Put 1 teaspoon in each muffin cup and press in the bottom.
• Put in oven at 325°F for 10 minutes to lightly brown.
• In mixer put cream cheese, one egg, cup white sugar; mix till smooth, adding egg whites one at a time. When blended, add lemon juice until incorporated.
• Spoon 2 tbsp of mixture into each muffin cup, on top of cooled crust, and bake at 300 for 30 minutes or until top lightly browns and a toothpick comes out clean.

LOW FAT MINI CHEESECAKE CUPCAKES

Steps:

• Beat the cream cheese, eggs, lemon juice, vanilla and sugar until creamy.
• Place a wafer in each cup and fill 3/4 full with mixture.
• Bake 325F for 25 minutes.
• Cool and refrigerate.
• When ready to serve place some strawberries on top with a little syrup.

LOW-FAT CHEESECAKE

Steps:

• In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. , Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. , Before serving, top each serving with 2 tablespoons cherry pie filling.