Sunday, September 26, 2010

Mini Cheesecakes

I like using Low Fat Cream Cheese and Sugar Substitute... it makes eating 8 of these justified!!
Mini Cheesecakes
What You Need:
2 Eggs
1 Stick Butter (room temperature)
8 oz Cream Cheese (I use Neufchatel as it is lower fat!)
3/4 cup Splenda/ Baking Sugare Substitute or 1 cup Sugar
2 tbsp Flour (can use Gluten Free)
1 tsp Lime Juice (or Lemon)
1 tbsp Vanilla Extract
2 Cans Seamless Crescent Pastry (I like using Pilsbury)

These are adorable and simple and fun to make with kids!  You can top with chocolate, caramel, apples, cherry, bluebery -- there are no problems with creativity! 

To Start:  Pre-heat the oven to 350 degrees.  Next, cream the butter, vanilla, lime juice, and sugar substitute to gether.  After combined, beat in the cream cheese and eggs.  Set aside.  Now you want to decide if you want to use cupcake pans or mini cup cake pans for the cakes.  I like the mini pans because the cake are perfect finger snacks and great for kids!  Whichever size you decide, spray with a non-stick cooking spray and line with a thin layer of the crescent dough (I rolled it out thinner with a bit of flour and used a water glass to cut round for a mini cake pan).  Bake for 10 minutes remove to cool.  Chill for 1 hour up to over night.

When you want to serve them (or eat them) top with your favorite toppings!  I love cherry pie filling and powdered sugar (pictured)!




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