These little darlings definitely zipped the bips of friends and family who very recently enjoyed them.
My Perfect Party Cheesecakes are crustless, and that’s ok.You’ll never miss the crust!~ These little hottie patotties are easy to prepare, peel and party as soon as they’ve hit their refrigerator time–and they’re so delicious, you’ll never miss the sugar-laden, crust version.
I’m going to say these are induction friendly so long as you choose a sweetener without a bazillion carbs. I used Steviva for this recipe (for most stevia baking mix subs, you only need half of the amount recommended), but you can use Splenda or other sweeteners instead. They’re also gluten free.
|Mini cheesecake bar o yummoness|
Perfect Party Cheesecakes
3-8 ounce packages, cream cheese
3/4 cup sweetener substitute for sugar
1 tsp vanilla
Preheat oven to 325 degrees.
Mix cream cheese until whipped slightly in appearance. Add sweetener and mix until well blended. Add vanilla. Add three eggs and beat just until blended. Pour into 18 metal cupcake liners (remove the paper and save for another day).
Bake for 30 minutes or until the tops begin to lightly brown or crack. Remove from oven. Cool in refrigerator for 4 hours prior to serving. Can be made ahead and stored for up to a week, covered. These can be frozen as well!
Makes: 18 mini cheesecakes
Nutritional Information per cheesecake (sans toppings): Calories: 144, Carbohydrates: 1g, Fiber: 0g, Net Carbohydrates: 1g, Protein: 0g, Fat: 14g