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Old 09-11-2013, 08:34 AM   #1231
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Yes, increas the baking time and you will just have one big cheesecake.
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Old 09-11-2013, 11:42 AM   #1232
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Quote:
Originally Posted by asailorswife View Post
When I made mine I added a package of cherry sugar free jello instead of the splenda and a teaspoon of stevia, they cooked up fine and were a really yummy cherry flavor. Next I'm going to try sugar free caramel pudding.
I wonder if you could use some of the packages of the Crystal Lite drink mixes or the many other versions that are floating around out there?
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Old 09-11-2013, 07:56 PM   #1233
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Originally Posted by TooSweetForMe View Post
Have a potentially stupid question here for anyone who might be able to answer. When using the lc pb cookies that are mentioned here, do you make the cookies and put the dough in there and cook for a few minutes then put the cheesecake mixture on top and then bake them some more or do you make up the pb dough, put it in the pan (pans) then put the cheesecake mixture on top and cook them all at the same time?
I would make and bake the cookies, let them cool then crumble them up, add melted butter and additional sweetener, if needed, and press that mixture into the muffin cup, then top with the cheesecake mixture and bake.

Basically make as you would a graham cracker crust.
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Old 09-12-2013, 06:47 AM   #1234
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Yes, increas the baking time and you will just have one big cheesecake.
Any idea as to how long to cook for or just use the table knife test and cook until done?
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Old 09-12-2013, 01:40 PM   #1235
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Hmm, maybe 45-60 mins? I'd use the knife test or touch the top middle to see if its
Set.
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Old 09-13-2013, 10:59 AM   #1236
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Hmm, maybe 45-60 mins? I'd use the knife test or touch the top middle to see if its
Set.
Thanks for the info. I'll probably be cooking one one day next week. I'll let you know how it turns out.
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Old 09-13-2013, 01:12 PM   #1237
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I made these last night and I could not stop eating them! Delish!
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Old 09-16-2013, 01:20 PM   #1238
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Blueberry topping

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Originally Posted by makrida View Post
those do look delicious...do you make the topping with fresh blueberries and sweetener ?
I used blueberries, truvia, water and arrowroot powder to thicken. It came out soooo delicious!
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Old 11-08-2013, 03:04 PM   #1239
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Last week I made a batch that has been THE best since making these.

*Add 1/2 c. sour cream (Daisy is the best - omg!)

*In place of the Splenda:
1/4 c. Swerve
1/4 c. Ideal (it's xylitol, so careful around the pets).

*Couple squirts SF DaVinci Dulce de Leche syrup

*Couple squirts SF DaVinci or Torani French Vanilla syrup

Tasted delish!!
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Old 01-28-2014, 09:53 AM   #1240
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I make mine with 1/2 c. Ideal, and 1/2 c. Krema natural peanut butter. This is my favorite way to enjoy. I also have used lemon flavoring rather than p.b , I think I used 2 TBS. of the lemon.
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Old 02-05-2014, 01:46 PM   #1241
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subbing
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Old 02-05-2014, 08:43 PM   #1242
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These are so good and one of my favorite things to eat. Just finished one. With this batch I added 1/2 cup of peanut butter and 1 packet of SF hot chocolate. It is really good, I keep making sure my son hasn't eaten all of them. Yes, he really likes them too.
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Old 02-06-2014, 09:29 AM   #1243
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Now that's a different idea, StacyW. My DH has become very fond of these (I have to make them weekly and have started making double batches!), but he's not partial to peanut butter. I still may try it and see what he thinks, though.
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Old 02-06-2014, 09:43 AM   #1244
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These are so good and one of my favorite things to eat. Just finished one. With this batch I added 1/2 cup of peanut butter and 1 packet of SF hot chocolate. It is really good, I keep making sure my son hasn't eaten all of them. Yes, he really likes them too.
that sounds like I have to make them today
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Old 03-19-2014, 03:25 PM   #1245
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Cream Cheese Muffins

What size muffins does this recipe make?
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Old 03-19-2014, 03:46 PM   #1246
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Regular size. These muffins are good.
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Old 03-20-2014, 06:20 AM   #1247
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They are a staple for me, my nightly snack. Little miniature cheesecakes Make sure you beat them well.
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Old 03-27-2014, 01:43 PM   #1248
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I've been reading through this thread but had to leave for a bit so forgot to bookmark the page that had the pecan crust to put in the bottom of the muffin tins. I have been trying to find it but it is taking forever because there are so many pages. If someone remembers who posted it or what page I can find it on I would be ever so grateful!! I really want to try these and would like to use that crust. Thank you!!
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Old 03-27-2014, 03:50 PM   #1249
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Dairy Free cream cheese??

Has anyone ever tried to make these with any of the new dairy free cream cheeses that are out.....I have some from both Trader Joes and the Tofutti brand and I like them....I'd like to try a batch of cream cheese muffins with them because I REALLY miss these since I've gone dairy free....but before I make them I'm wondering if anyone else has tried it yet????
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Old 03-28-2014, 01:27 AM   #1250
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I've been reading through this thread but had to leave for a bit so forgot to bookmark the page that had the pecan crust to put in the bottom of the muffin tins. I have been trying to find it but it is taking forever because there are so many pages. If someone remembers who posted it or what page I can find it on I would be ever so grateful!! I really want to try these and would like to use that crust. Thank you!!

Try Page 10, post 292. There's a consolidation of many of the ideas in that post, including a crust.
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Old 03-28-2014, 04:39 AM   #1251
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Try Page 10, post 292. There's a consolidation of many of the ideas in that post, including a crust.
Thank you so much watcher513! That page was perfect.
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Old 03-28-2014, 02:51 PM   #1252
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Whewwww ok I've read all 42 pages! I've got a batch cooling on top of the oven now. I will be testing them tomorrow and boy do I hope they are as good as 42 pages suggests LOL They smell like cheesecake so it should be good!

After a bunch of pages I tried to keep notes but one tweak I missed was the key lime version? Anyone know where that is or have a recipe to share?

Thanks!
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Old 03-28-2014, 05:38 PM   #1253
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I made a batch of these a few days ago that taste like Mounds candy bars to me, at least how I remember them tasting.

I used some coconut syrup and both coconut and chocolate extracts. They really are very tasty!
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Old 03-29-2014, 06:58 AM   #1254
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Finally got to taste some! They were pretty tasty but not mind blowing...although I guess that's good because I won't go crazy with them LOL

The texture was a little off too. My batter was a little lumpy and more like a frosting then a pourable batter. SO I think that led to a less then creamy texture. Next time I will cook them for a shorter time as my oven is really hot and I'll be patient and let the cream cheese come to room temperature.

If i can get my hands on a sugar free blueberry pie filling I will be a very happy girl
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Old 03-29-2014, 06:59 AM   #1255
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Oh and I want to replace the splenda with erythritol...or maybe do half and half. Can anyone share how much erythritol they used to replace the splenda?
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Old 03-29-2014, 11:11 AM   #1256
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Erythritol is about 70% as sweet as sugar. So if you are using the original recipe of 1/2 cup sweetener, I think you would need 2/3 to 3/4 cup erythritol. Taste the batter first and see what is best for you. Also, sometimes I use the called for amount(1/2 cup) of erythritol plus a few drops of another sweetener altogether. I think this gives you a more rounded sweetness.
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Old 03-29-2014, 11:26 AM   #1257
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Erythritol is about 70% as sweet as sugar. So if you are using the original recipe of 1/2 cup sweetener, I think you would need 2/3 to 3/4 cup erythritol. Taste the batter first and see what is best for you. Also, sometimes I use the called for amount(1/2 cup) of erythritol plus a few drops of another sweetener altogether. I think this gives you a more rounded sweetness.
I do that, too.
Mix erythritol + a few drops of EZ Sweetz, for example.
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Old 04-02-2014, 06:49 AM   #1258
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Originally Posted by cheeky1178 View Post
Finally got to taste some! They were pretty tasty but not mind blowing...although I guess that's good because I won't go crazy with them LOL

The texture was a little off too. My batter was a little lumpy and more like a frosting then a pourable batter. SO I think that led to a less then creamy texture. Next time I will cook them for a shorter time as my oven is really hot and I'll be patient and let the cream cheese come to room temperature.

If i can get my hands on a sugar free blueberry pie filling I will be a very happy girl
Why not make your own with fresh or frozen blueberries?
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Old 04-14-2014, 08:39 PM   #1259
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Ok these things are AWESOME!! I've made a couple batches now and learned a few things.

Here's a few helpful tips
1-seriously wait a few hours for the cream cheese to come to room temperature and then I still nuke it for 30 secs. If I don't do that I get chunks and the texture isn't great. I still love them and eat them but it's not perfect

2-Do the water bath. Yes it's a pain in the rump and it takes a long time but it's completely worth it.
2a- Don't over cook them. My oven is electric and anything over 16mins is too much,
even if I add syrups making the batter more liquid-y.

3- don't use paper muffin cups, they'll stick to the "muffins" and the longer they're in the cups the more moisture will be absorbed out of the "muffin" into the cup. gross

These things make me so happy, I have dessert every day and it seems like the more I eat them the faster I lose weight!!! What the heck kind of diet let's me eat cheesecake every dang day and it just helps me lose faster???? An Awesome one!!!
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Old 04-15-2014, 06:51 AM   #1260
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Quote:
Originally Posted by cheeky1178 View Post
Whewwww ok I've read all 42 pages! I've got a batch cooling on top of the oven now. I will be testing them tomorrow and boy do I hope they are as good as 42 pages suggests LOL They smell like cheesecake so it should be good!

After a bunch of pages I tried to keep notes but one tweak I missed was the key lime version? Anyone know where that is or have a recipe to share?

Thanks!
I almost always have these in my fridge. But, I just make some key lime cheesecake bars and they were amazing, as well.

Low Carb Key Lime Cheesecake Bars - The Low Carb Diet
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