Dessert

Jessica's Mini Cheese Cakes (with base) is for Dessert.

Jessica's Mini Cheese Cakes (with base) takes 10 minutes to prepare.

Jessica's Mini Cheese Cakes (with base) takes 10 minutes to cook.

Jessica's Mini Cheese Cakes (with base) makes 8 servings.

The ingredients for Jessica's Mini Cheese Cakes (with base) are:

Base:

3 T Almond Meal

1 T Dessicated Coconut

1 T Butter, melted

2 tsp sweetener (I used Splenda)

Dash of vanilla extract (1/2 tsp)

Cheesecake:

1/2 packet of Philadephia Cream Cheese (4oz)

1 small egg

Sweetener to taste (I used 2 tsp)

Vanilla Extract to taste

Here is how you make Jessica's Mini Cheese Cakes (with base):

Butter 8 mini-muffin holes (or you can use papers). Preheat oven to 170C/340F.Combine base ingredients and press into the base of the holes. Bake for 5 minutes or until golden. Remove from oven and reduce temperature to 140C/285F.Soften cream cheese in microwave (30 seconds should be plenty). Add other ingredients. Beat with mixer until smooth. Pour on top of base.Put in oven for 10 minutes, then turn oven off. Leave in for 30 minutes (or until you can't wait any longer!)Put cheesecakes in fridge to cool and set completely - these are much tastier once they are chilled thoroughly.Serve with fresh fruit or sweetened whipped cream. This recipe should produce 8 mini cheesecakes with 1 gram of effective carb each. Yum!!Optional alterations that work a treat:- Melt a little dark chocolate and swirl in the top of the cheesecake before baking.- Add some finely-grated lemon rind to the base or the top of the cheesecake before baking.Number of Servings: 8Recipe submitted by SparkPeople user JEZWYN.

The nutritional information for Jessica's Mini Cheese Cakes (with base) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 66.3

• Total Fat: 6.0 g
• Cholesterol: 38.0 mg
• Sodium: 50.7 mg
• Total Carbs: 1.0 g
• Dietary Fiber: 0.1 g
• Protein: 1.6 g

The dietary needs meet for Jessica's Mini Cheese Cakes (with base) is Low Carb