I have a feeling some readers might have dropped off after the first 5 words of this post’s title. That’s ok – I know many people think they probably wouldn’t enjoy a dessert that’s made a little bit better for you. The good news is, you can make these for them and they won’t even know it.
That’s right, kids. My artificial-sweetener-hating husband tasted these and loved them. But there’s a catch – these do not contain any of those hated artificial sweeteners. In an effort to clean up my diet, I’ve started working with sweeteners containing erithrytol and stevia. Blends such as Truvia and Zsweet work great in coffee, oatmeal, plain yogurt, etc. But I’ve found that the pure stuff is working great for baking. My first stab at it was with Lauren’s Chocolate Cake over at her Healthy Indulgences blog (read the ingredients, if you dare!) Then I got a giant urge to play with my mini cheesecake pan. That’s another one of those things I bought and hardly ever use. And it being summer, key lime was an obvious choice. I won’t go on about the other ingredients used to keep these healthy – you will figure it out when you read the recipe. Just know that, these are quite delightful and you’ll have no guilt over making up a batch and having one – or even two – for a sweet treat!
1 cup Fiber One cereal (60gm)
3 tbsp butter, melted
1/4 tsp cinnamon
4 tbsp erithrytol
1/2 cup erithrytol
1/4 tsp stevia (powdered pure stevia extract)
1/4 cup + 2 tbsp (3 fluid oz) key lime juice (usually available with the cocktail mixers in the grocery store)
1/4 tsp vanilla
1/4 cup light sour cream
1/4 cup + 2 tbsp (3 fluid oz) Eggbeaters
Preheat oven to 425F. Spray a 12-cake mini cheesecake pan with removable bottoms with nonstick cooking spray. In a food processor, crush the cereal with the cinnamon and erithrytol. Add the melted butter and pulse to combine. Spoon about 2-3 tsp of crust into each mini cheesecake well and press down with a tart shaper or spoon. Bake for about 10 minutes. Remove from oven and let cool. Reduce oven temperature to 400F and place a baking dish with a couple inches of water on the bottom rack.
Blend the cream cheese with an electric mixture until fluffy. Add the erithrytol and stevia extract and blend well. Mix in the lime juice, vanilla, and sour cream, then stir in the eggs on low speed.
Spray the walls of the mini cheesecake pan with nonstick cooking spray. Divide the filling among the wells. Bake at 400F for 5 minutes, then reduce temperature to 325F and bake for about 15 minutes more, or until centers are just set. Remove the pan from the oven and let cool on the stovetop (where it will still be slightly warm, and the cakes will not cool too quickly). After completely cooled, chill for several hours before carefully unmolding the cheesecakes.
Servings Per Recipe: 12
Amount Per Serving
Total Fat: 7.5 g
Cholesterol: 22.8 mg
Sodium: 102.4 mg
Total Carbs: 6.6 g
Dietary Fiber: 2.4 g
Protein: 2.9 g