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Old 01-20-2006, 08:38 AM   #121
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they are soooooo much better cold!!! i took 3 to work for my mid-am snack!!!! i thought i was going to stop with 2 and have the other one this afternoon!! yeah right!!!! the 3rd one is almost gone...lol!!!

um.....................chop................glup... ...........gone!
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Old 01-20-2006, 09:01 AM   #122
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I made these again.....

Essentially, I used 1/2 recipe of the filling, and the nut crust that I had mentioned in an earlier post.

I made them in the mini-muffin cups (silicon) and got 24.

I used the sugar-free jam again, strawberry this time, and about 1/4 teaspoon per "muffin".

[COLOR=Sienna]

* Exported from MasterCook *

Mini Cheesecake Muffins with a Nut Crust

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Tablespoons almond meal
2 Tablespoons chopped almonds
2 Tablespoons chopped pecans
2 Tablespoons chopped walnuts
1 Tablespoon butter -- melted

8 ounces cream cheese -- softened
1 egg
1/4 cup sugar-free syrup -- vanilla
2 Tablespoons sugar-free jam -- any flavor

Preheat oven to 350F.

Combine almond meal, chopped nuts and butter, toss thoroughly and divide into 24 mini-muffin cups.

Tamp nuts down firmly, into bottoms of muffin cups.

Bake for 8 minutes; remove from oven to cool slightly while preparing filling.

Decrease oven temperature to 300F.

In a small bowl, beat cream cheese till smoooth.

Beat in egg and syrup until thoroughly combined, scraping bowl occasionally.

Divide cream cheese mixture evenly between crust-lined muffin cups.

Plop 1/4 teaspoon of jam or preserves atop each muffin.

Bake for 30 minutes.

Cool to room temperature, then chill overnight before serving.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 61 Calories; 6g Fat (78.6% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 35mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0[/COLOR]

The nutritional information doesn't include the jam.

They are cooling now. They look sooooo pretty, almost like a Christmas treat.



Last edited by Pami; 01-20-2006 at 09:55 AM..
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Old 01-20-2006, 10:19 AM   #123
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I only cooked mine for 15 mins and they got a little brown on top? Should I have took them out before they got brown? The recipie says 20 mins? and mine were brown on top by 15
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Old 01-20-2006, 10:38 AM   #124
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I made these and ate them hot out of the oven with a small spoon of cool whip. Sprinkled pumpkin pie spice on top before baking. Almost made me feel like I was eating pumkin pie. Are these induction friendly?
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Old 01-20-2006, 11:51 AM   #125
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Pami, those are so adorable! You're right, they look like a Xmas dessert
Thanks for sharing the recipe, counts and pic.

Tiffany, I'd use a lower degree oven next time. I think I used 325 for 18 mins. They looked sort of underdone when I took them out but set up real nice.

Farley, I think they are induction friendly, right? 3 oz of cheese is allowed per day plus 3 packets of splenda and eggs of course. So, as long as we dont' eat the whole batch in one day. or over three days ............

Last edited by 24Fan; 01-20-2006 at 12:10 PM..
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Old 01-20-2006, 01:19 PM   #126
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So who doesn't use muffin cups? Because I didn't (Didn't have any), and I used a regular stick free muffin pan and the bottom sides and tops browned. And after I tasted them, I knew they weren't supposed to do that! But the insides were great, I was told to cook them at 325 next time which I will, but will that keep the sides and bottoms from browning? or do I need to use muffins cups or the silicone muffin pans? they are just to good to brown. I'm a cook not a baker, so I have issues figuring out these things.
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Old 01-23-2006, 08:49 PM   #127
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mmmmmmm, I just made these the other day and they were very yummy. Perfect with coffee.

I just put another batch in the oven and this time i put 1/4 cup of splenda and 1/4 cup of sf vanilla and also added 1 tspn of cinnamon in the batter.

I can't wait to see how they turn out.
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Old 01-24-2006, 08:01 AM   #128
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I have said this before but I will say it again, I am having so much fun with these.

I tried the peanut butter cookie crust last night. I made a batch of cookies and then crumbled them into the bottom of my muffin tin. I even smashed it in a little and pushed some of the crumbles up the sides about half way. I then over stuffed the cream cheese mixture and when they came out they were just gorgeous. I did not have my camera with me last night to take a pic, I will try to get one.

With the crust you can only eat one. They are very filling with that little addition.

The cookie recipe I used was:

1 cup S/F peanut butter ( I use simply jif)
1 cup splenda
1 egg

Mix all ingredients together and plop spoonfuls onto a cookie sheet. Press a fork into splenda and then make the criss cross on the top of the cookie with it. Cook on 350 for 10 min.

These cookies don't rise or spread so you are making the actuall size they come out in.

I hope you will try this, it is great thanks for the ideas.
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Old 01-24-2006, 09:01 AM   #129
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Are they induction friendly? I know i am hoping too badly lol.
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Old 01-24-2006, 11:59 AM   #130
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Wondering if these can be made in advance and frozen? Anybody try it? I can't wait to try these!
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Old 01-24-2006, 12:43 PM   #131
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I have cream cheese at home and will make these tonight. They sound very good.
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Old 01-24-2006, 01:07 PM   #132
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I just took them out of the oven and put one in the freezer for a few minutes to cool! (I couldn't wait to try them They are delicious! I'm going to refrigerate them and have a few with breakfast tomorrow!

Thanks for sharing the recipe!

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Old 01-24-2006, 05:04 PM   #133
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Melissa: The cream cheese muffins (without the crust) are induction friendly. They're cream cheese, sweetener, egg and vanilla. I'd leave out any crust while on induction.
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Old 01-24-2006, 05:42 PM   #134
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I've started making these on Sundays for breakfast for the rest of the week. This week I used 1/4 cup splenda and 1/4 raspberry da vinci's - tastes like raspberry cheesecake yum - AND they're a beautiful pink! If I can find heart shaped muffin pans I'm making them for Valentine's Day and taking them to work!!
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Old 01-24-2006, 09:31 PM   #135
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Has anyone tried making a nut crust for these?

I was thinking of just mixing some finely crushed pecans and/or walnuts with melted butter, pressing it into the bottom of the pans and then baking for a few minutes. Then top with the batter and bake until done. What do you think?
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Old 01-24-2006, 10:30 PM   #136
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I made these the other night and am loving them! I made mine with cinnamon on top. The only thing is that the sweetness is starting to get to me a little. I think that next time I'm going to split the batch and do half this way and half with bacon, cheese and dill--no splenda
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Old 01-24-2006, 11:02 PM   #137
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Quote:
Originally Posted by Beans
I made these the other night and am loving them! I made mine with cinnamon on top. The only thing is that the sweetness is starting to get to me a little. I think that next time I'm going to split the batch and do half this way and half with bacon, cheese and dill--no splenda
What do you mean that the sweetness is getting to you? Is it causing more sweet cravings?
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Old 01-25-2006, 08:57 AM   #138
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im gonna have to make these... mmmm
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Old 01-25-2006, 09:44 AM   #139
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Quote:
Originally Posted by cmd1974
Has anyone tried making a nut crust for these?

I was thinking of just mixing some finely crushed pecans and/or walnuts with melted butter, pressing it into the bottom of the pans and then baking for a few minutes. Then top with the batter and bake until done. What do you think?
See Post #122 above
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Old 01-25-2006, 11:30 AM   #140
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Orange and lemon flavored!

Hi
I made 2 batches of these last night - one with lemon extract and one with orange extract. Nummy! Thanks for sharing this recipe with a low-carb newbie!
Sharon
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Old 01-25-2006, 01:22 PM   #141
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Yum!!!!!

What great ideas! GOing to try these tonite!
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Old 01-25-2006, 01:47 PM   #142
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[COLOR=RoyalBlue]These sound wonderful--I'm going to try them. I always like it when something sounds good and I happen to have the ingredients on hand! One question, though: are you making them in mini muffin cups or regular size?[/COLOR]
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Old 01-25-2006, 01:49 PM   #143
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I've made them both ways.
I got 12 regular size muffins out of the whole recipe,
and 24 mini-muffins out of half the recipe.
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Old 01-25-2006, 02:27 PM   #144
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[COLOR=RoyalBlue]
Quote:
Originally Posted by Pami
I've made them both ways.
I got 12 regular size muffins out of the whole recipe,
and 24 mini-muffins out of half the recipe.
Thanks, I'm going to whip up a batch when I get home, sounds like a nice bedtime snack!![/COLOR]
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Old 01-25-2006, 04:12 PM   #145
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I went ahead and made 2 batches. I have a teenage son that adores cheesecake! So hopefuly I'll get a couple. They turned out beautiful.
I'll chill them and take a couple to work for breakfast.
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Old 01-25-2006, 05:54 PM   #146
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Quote:
Originally Posted by Shimmer
[COLOR=RoyalBlue]
Thanks, I'm going to whip up a batch when I get home, sounds like a nice bedtime snack!![/COLOR]
Bedtime tomorrow, right?
They are MUCH better if left to chill overnight.
If you absolutely, positively can not wait for them to chill overnight,
try not to be too disappointed if you find them "eggy" at first bite.
I promise, they will be way better tomorrow.
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Old 01-25-2006, 06:18 PM   #147
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I have a question....and this may be addressed earlier in this thread but can you use a sweetner other than splenda. Splenda and I do not agree!! Maybe equal??
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Old 01-26-2006, 10:15 AM   #148
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Quote:
Originally Posted by streaker1971
...can you use a sweetner other than splenda. Maybe equal??
NEVER use Equal in a recipe you heat or bake.

You could use Sweet & Low, liquid saccharin, stevia, any of the sugar alcohols (xylitol, erythritol, Diabetisweet)... even DaVinci/Torani (if you can tolerate the sucralose, just not the granular Splenda) or Monin syrups.
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Old 01-26-2006, 10:58 AM   #149
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Yet another variation. I love the filling in cheese strudels and this comes close. With only 1 egg and the lemon this may work for those of you who have that eggy taste problem
8 oz cottage cheese puree till smooth
8 oz cream cheese
1 egg
rind from 1 lemon
1/4 cup vanilla Davinci
1/4 cup sweetner of choice
and I pushed a few golden raisins in each muffin optional of course
Same bake time and temp as the others
Edit: Forgot to add that I put 2 T Jena's cake mix. Someone just posted a ? that reminded me.

Last edited by chickiemom; 01-26-2006 at 11:28 AM..
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Old 01-26-2006, 11:18 AM   #150
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Quote:
Originally Posted by Pami
Bedtime tomorrow, right?
They are MUCH better if left to chill overnight.
If you absolutely, positively can not wait for them to chill overnight,
try not to be too disappointed if you find them "eggy" at first bite.
I promise, they will be way better tomorrow.
[COLOR=RoyalBlue]
Thanks for the tip! I did make them last night and refrained from eating any!! And this morning...YUM!!
[/COLOR]
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