|The almonds add a nice touch to the crust.|
I actually believe I can make these even lower in fat, and I've been meaning to get around to trying again, but haven't had the chance. Maybe in the next few weeks I'll be able to, but until then, if you have a craving for a delicious, healthier cheesecake, I highly recommend this recipe.
Sugar-free Lowfat mini Cheesecakes
4 tbsp butter, melted (3 might be enough)
1/2 cup graham cracker crumbs or, if in Istanbul, 1 packet 'sekersiz mavi yesil'
1/4 cup crushed almonds
100 g or 7/8* cup full-fat cream cheese
200 g or ~1 cup low-fat cream cheese
3 tbsp lemon juice
1.5 tsp vanilla
1/2 cup splenda
2 large egg whites
Directions: Heat oven to 375 degrees F or 190 degrees C.
Mix melted butter with crushed graham cracker crumbs and almonds in a small bowl. Distribute this mixture among a cupcake pan either greased or lined with paper cupcake liners. You should get about 12. Refrigerate until ready to use.
In another larger bowl combine cream cheeses (both kinds) until fluffy. I used a handheld mixer here, which works better than by hand. If you do by hand, make sure all the ingredients are at room temperature or it'll be tough to mix. Next, add lemon juice, egg whites and vanilla to the mixture and beat a little more. Pour cream cheese mixture over crushed cookie mixture.
Bake for 15 minutes.
Note: with cheesecake it's hard to tell when it's 'done' so just go by the time provided. If the tops begin to brown you left it in too long or your oven doesn't heat accurately (which can happen over time! An oven thermometer can help you gauge this).
*I happened to use grams as a measurement for this recipe while making so if you have a kitchen scale, go with that, as I'm not 100% sure the cup measurements are spot on.
I enjoyed mine with a side of sour cherries, which were delicious and cut the creaminess a bit. Bananas work well also.
For any Weight Watchers people out there, one of these is 4 points.