these sound great. has anyone tried substituting fat free ricotta for the 24 ounces of cream cheese? also using half (3) eggbeaters instead of whole eggs would lower fat grams.

Just made these - FABULOUS!!!! (and I didn't have to eat eggs for breakfast!). I cut the recipe in thirds, added...maybe 1/4 c. sour cream (what good cheesecake doesn't have sour cream?!?!) and 3 or 4 stevia packets. It made 12 cupcakes...I figured around 100 calories each.

Diet? What diet?!

I'm going to admit I melted maybe 1/4 c semi sweet choco chips, then added them to part of the batter.

Oh. My.

Amazing.

It was a perfect little dessert for guests, and they were doing weight watchers, so appreciated a small but delicious dessert!

Tammy did you do the sour cream in place of the cottage cheese?

I did cottage cheese (actually, ricotta), and sour cream.

I'm trying to remember if the second time...I think I put in less ricotta, and some sour cream.

My thinking was sour cream and cream cheese are classic cheesecake. Only thing missing is crust and sugar.

Could you use a thin layer of crushed nuts (thinking almonds or pecans) in the bottom of the pan or muffin tin to make a crust?

I know now the calorie counters are going nuts trying to figure out how much it would add! Sorry ladies!

Nuts are allowed on all Phases of SBD, so you can certainly use them as a crust.

I have made these and some times I sprinkle a little cinnamon across the top before baking and sometimes I use almond extract and put a little sliced almond on the top. I always make them as muffins.

Is this "good for you?"
 

After 3 weeks of counting calories, it just isn't working. I'm hungry all the time and go over my daily limit.

So, I'm going to give SB a try for 2 weeks and see how I make it through Phase 1.

Does this recipe fill you up? Is it satisfying? Is it "healthy" for breakfast?