Cheesecake cupcakes
 

These cupcakes are lighter and more "eggy" than a regular cheesecakes.
Cream Cheese should be at room temperature. I use about 1/4 cup of Davinci Sugar Free Syrup but you can use more or less depending on how sweet you want it. Try different flavors in this recipe. These are great topped with syrup, or with Walden Farms SF flavored syrups - I usually just use 1 tbsp. (40 Minutes to Prepare and Cook)

1 cup Egg substitute, liquid (Egg Beaters)
16 oz Cream Cheese Fat Free softened
1/4 c. Davinci Sugar Free Syrup (any flavor I have used French Vanilla, Amaretto and more all turned out great)
1 tsp Vanilla Extract

Beat all ingredients together until fluffy. Grease cupcake pan or use cupcake papers. Divide batter into 12 cupcakes.

Bake 350 degrees for 25 minutes.

Makes 12 cheesecake cupcakes. 12 Servings

Calories 44.3
Total Fat 0.0 g
Total Carbohydrate 1.5 g
Sugars 1.5 g

:cool: Thanks for posting. I love cheesecake.:devil:

What I love about these is that u get one serving if you make them into cupcakes which is good for me since I tend to eat too much if I made it into a cake :)

yummy cant wait to try

I made these a couple of days ago and although I liked the idea of muffin size dessets, they were OK, I think I'll tinker with the cream cheese egg beater ratio and see if I get a better result.

Cheesecake is my ultimate weakness, I'll definitely be giving these a try! Thanks for posting!

in most "regular" cheescakes the raio of egg to cream cheese is lower - 1c of eggbeaters is comparable to 4 eggs. You may want to cut the to 1/2 to 3/4 cup of eggbeaters or use whole eggs to get a better texture.