I recently posted a recipe for mini cheesecake muffins. The recipe was given to me by my sister, who had gotten it from her neighbor. They were yummy, but I couldn't help buy play around with it and change things up a bit. I wanted them bigger, the original ones would shrink down really small and were very dense. I also wanted a yummy topping. After a couple of tries, and quite a few changes, this is what I have come up with. I love these little muffins, they are so good. They have been a big hit with my taste testers and no one can tell they are sugar free. They really taste just like little cheesecakes... mmmmmmm!
Letting them cool slowly, in steps, will help to keep the muffins from sinking down too far, although they will sink a little.
Makes 12 Muffins
Makes 12 Muffins
- 3 Eggs
- 2 8oz packages of cream cheese, softened
- 1/4 C heavy whipping cream
- 1 tsp baking powder (made with 2 parts cream of tartar to one part baking soda)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/8 tsp + 1/4 tsp pure stevia extract powder
- Set oven to 325.
- Bring cream cheese to room temperature (If I don't have time to wait, I will put it in the microwave for a couple of minutes at 50% power).
- Combine all ingredients in a large bowl with a hand mixer until well blended.
- Place batter into muffin pan using paper muffin cups or a greased silicone muffin pan.
- Bake at 325 for 25 minutes.
- Turn off oven, but leave door closed for 20 minutes.
- Crack oven door and leave muffins in there for another 40 minutes.
- Put in refrigerator overnight. They are MUCH better the next day.
- Top with fruit spread (My favorite is Trader Joe's Organic Blueberry Fruit Spread).
The muffins sink in a little in the middle, leaving the perfect little spot for a topping. You could also try fresh fruit or chocolate.