This was the first dessert recipe I made when I went on the maintenance phase last time. After a month of basically no desserts, it was amaaaaazing. I made it again the other night, YUMMM. And it is so freaking easy! Even my non-dieting friends really liked them.
Ingredients (makes 6 muffins – 146 calories each)
1 8oz package of cream cheese
1/2 tsp vanilla
3 tsp Truvia
1. Preheat oven to 350.
2. Melt the cream cheese for like 30 seconds in the microwave so it softens up.
3. Mix all ingredients in a bowl and beat until it’s creamy.
4. Pour into cupcake paper liners or whatever. The first time I made the recipe I made 6 portions, but this time I made 12. That was silly, because there was hardly anything to eat and I ended up eating 2 or 3 muffins at a time. So I suggest 6 servings MAX.
5. Bake for 20 minutes and remove from oven.
At this point you’re essentially done. Let them cool to room temperature, then put them in the fridge overnight. They taste best cold.
You may notice in the above photos that the tops of the muffin are sunken. Apparently this is common with cheesecakes and has to do with the moisture in the cake or something. So last night I made another batch, this time using a water bath (a bootleg version) so that they wouldn’t sink. It worked perfectly! I made two with blueberries, two with cocoa powder and two with cocoa powder and peanut butter. They didn’t sink at all! I haven’t tried them yet, but the batter tasted amazing as I was licking the beaters and the bowl.
After I took them out of the fridge this morning:
UPDATE: In my opinion the blueberry was the best BY FAR. I think the fruit kept it moist or something.
Calories per muffin:
With two tbs of blueberries – 158
With 1/2 tsp of cocoa powder – 151
With 1/2 of cocoa powder and 1/2 Tbs. peanut butter – 198
Read THIS PAGE for tips on making cheesecakes.
The link below is a 30-page thread at the Lowcarbfriends.com forum that has been going on for 6 years! There are TONS of variations of this recipe, things you can add to it, etc.