A very good version, small individual portions, I used alternative sweetener and it tasted great.
Preheat oven to 325 degrees. Line 18 (2 1/2 inch) muffin pan cups with foil liners. Press a gingersnap into the bottom of each.
In a food processor fitted with a steel blade or in a blender, process or blend ricotta and Neufchatel until smooth and creamy. Add remaining ingredients except almond garnish and process until combined. Spoon into muffin cups. Bake 25 minutes or until lightly set. Cool on wire rack to room temperature. Remove cheesecakes from pan and chill.
If desired, decorate tops with sliced almonds.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 18 | ||
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Calories: 123 | ||
Calories from Fat: 60 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 130.9mg | 40 % | |
Sodium 129.9mg | 4 % | |
Potassium 101.4mg | 3 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 8.2g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 123
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