Okay, ask and you shall receive. Simple cheesecake recipe that requires so little effort you’ll wonder why you haven’t tried this before. Okay these are not pretty. In fact, they’re downright ugly. But I’m telling you, less with the whining and more with the eating of these cheesecakes. Just don’t eat too many, because they’ve got a few calories in them. Good for an occasional treat. I think I’m going to try adding protein powder to them the next time although since they cook for 20 minutes, wonder if it will get denatured. If anyone has tried that, do let me know.
The main problem with the appearance is that crater in the middle and the fact that they don’t come out of the papercup very cleanly. You can either hide the crater with a bit of whipped cream and fruit or sugar-free jam, or you could tell your family to be grateful they have cheesecake. I vote for the latter.
Preheat oven to 350 degrees and line a muffin pan with paper cups.
Zap cream cheese in microwave for 30 seconds to soften.
- Add all ingredients into bowl of food processor and process until smooth. Scrape sides as needed.
- Pour the batter and bake for 20 minutes until center is set.
- Let these cool on the counter and then in the fridge. Trust me, I know you'll want to eat one right away, but they taste much creamier if you leave them in the fridge for a bit.
- I think if you really wanted a "crust" you could try a Nilla wafer in the bottom of the paper cup but of course, it would add to the carb count.