Ingredients:
2 (8 ounce) packages reduced-fat cream cheese
2 eggs
1/2 cup Splenda sugar substitute
1 tablespoon lemons, zest of
2 tablespoons lemon juice
1 teaspoon vanilla
3/4 cup light sour cream
2 cups ground walnuts ( use food processor)
1/2 cup Splenda sugar substitute
4 tablespoons melted trans-fat free margarine
Directions:
Preheat oven to 350 degrees.
Mix the ground nuts with the splenda& butter until it sticks together.
Spoon 1/2 Teaspoon in lined mini-muffin cups and tamp down to the bottom (I use the flat end of my balloon whisk).
In your mixer combine the cream cheese, sour cream and Splenda, mix until smooth.
Add eggs, vanilla, lemon juice and lemon zest.
Mix well.
Spoon 1/2 to 3/4 Tbsp over the nut crust in time mini muffin cups and tamp down by dropping on the counter a few times.
Bake in 350 degree oven for 20 minutes or so, when you can touch the top of the cheesecakes and they’re dry they’re done!
Servings: 48
Time preparation: 20 min.
Time total: 35 min.