6 ounces fresh raspberries, for garnish (optional)
Nutrition Info Per Serving
Serving Size: 1 mini cheesecake
Calories
60
Total Fat
3g
Saturated Fat
1g
Cholesterol
25mg
Sodium
60mg
Total Carbs
4g
Dietary Fiber
0g
Sugars
2g
Protein
2g
Instructions
To make the crust:
In a small bowl, combine cookie crumbs and melted butter until crumbs are evenly moist. Press 1 teaspoon mixture firmly into each muffin cup and refrigerate for 20–30 minutes or until set.
To make the filling:
Preheat oven to 350°F. Lightly spray three 12-cup mini muffin pans with cooking spray.
In a bowl using an electric mixer, beat cream cheese on high speed until smooth. Gradually add Splenda Sweetener and beat at medium speed until light and fluffy, about 2 minutes.
Add egg yolks and vanilla extract; beat at low speed just until blended.
In a separate bowl, beat egg whites on high speed until stiff peaks form. Gently fold into the cream cheese mixture. Spread mixture evenly among cups.
Bake for 15 minutes.
To make the topping:
In a small bowl, combine sour cream, Splenda Sweetener, and vanilla extract. Remove cheesecakes from oven and spoon ½ teaspoon topping on each. Bake for an additional 5 minutes.
Cool pans on wire racks. Chill thoroughly before removing from pan. Garnish each with 1 fresh raspberry (optional).
