Sugar free and gluten free but still very delicious. The Simple Mom uses Splenda to sweeten these tiny cheesecake cupcakes. Just imagine topping these with the fresh fruit of your choice and maybe some sugar free whipped cream. Oh yes. Sheer indulgence without the guilt.
- 3 – 8oz packages of cream cheese
- 1 cup of Splenda
- 5 eggs
- 1 1/2 tsp vanilla
- 8oz sour cream
- 2 Tbsp Splenda
- 1/4 tsp vanilla
Bring cream cheese to room temperature. Place cream cheese in a large mixing bowl and add one egg at a time beating with the low speed on an electric mixer after each addition. Slowly add Splenda and vanilla.
Pour batter (it will be thin) into paper cupcake liners about 1/8 inch from the top.
Bake in a preheated 300 degree oven for 30 to 35 minutes until large cracks appear on the top of the cupcakes.
Remove from oven and cool for 5 minutes. They will appear to grow greatly, but after they cool, they’ll have a shallow indentation in the center.
While they’re cooling, prepare the filling. For the filling, in a small bowl, stir the Splenda and vanilla into the sour cream. Drop a teaspoon of filling onto the top of each cupcake. Return to oven for 15 minutes.
Cool and keep refrigerated. These can also be frozen (wrap individually). For toppings, spoon on any fruit, berries or sugar-free/gluten-free sauce of your choice.