Nutrition balance score
Unbalanced
Glycemic Index
22
Low
Glycemic Load
3
Low
Nutrition per serving
Calories43.3 kcal (2%)
Total Fat0.9 g (1%)
Carbs14.3 g (6%)
Sugars2 g (2%)
Protein2.8 g (6%)
Sodium61.9 mg (3%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the base:
4 Tbspall-purpose flour
2 Tbspstevia
or 0 calorie sweetener
1 Tbspapplesauce
¼ tspvanilla extract
⅛ tspbaking soda
For the cheesecake:
Instructions
Step 1
Pre-heat oven to 180°C (356°F). Prepare a 12-count muffin pan with 8 cupcake liners.
Step 2
In a medium bowl, make the cheesecake base by mixing together the flour, stevia, applesauce and baking soda until well combined.
Step 3
Spoon 2 tsp's of the base into each cupcake liner, flatten using a spoon to evenly distribute the dough and bake for 5 minutes. Set aside once baked.
Step 4
Decrease the oven temperature to 160°C (320°F).
Step 5
In the meantime, make the cheesecake filling by whisking together the egg and stevia until light and fluffy. Then whisk in the yogurt, cream cheese, vanilla and lemon juice until well combined.
Step 6
Divide the cheesecake batter evenly between the 8 cupcake cases and bake for 20 minutes. Once the mini cheesecakes are ready, let them cool slightly in the muffin pan before transferring to an airtight container and allowing them to chill in the fridge for at least 1 hour.
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