Cheesecake cups

Cheesecake in a hurry! Makes 12 handy servings. Plus each serving is only 40 calories so you can have several pieces or just savor one.  You could get a little fancy and fill the bottom of the foil cups with graham cracker crumbs. Oreo crumbs?

Top your cheesecakes any way you like! With strawberries, jam, a squiggle of Hershey’s Light syrup (my favorite!) or a drizzle of honey.


* 2 tsp unflavored gelatin (such as Knox)

* 1/2 cup boiling water

* 1 tsp vanilla

* 16 ounces 1% cottage cheese (Friendship Whipped if possible)

* 1/4 cup fat free cream cheese (Philadelphia if possible)

* 1/2 cup Splenda granulated


1. Stir together gelatin, Splenda and vanilla with boiling water in a small bowl. Place cottage cheese and cream cheese in a blender and pour gelatin mixture over. Cover. Process until completely smooth.

2. Pour cheesecake mixture into 12 foil cupcake liners and refrigerate 90 min -2 hrs (until firm to the touch). Peel away foil and enjoy.

From:   Holy Grail Cheesecake Cups.


One comment

  1. Mike Wagner · · Reply

    I don’t know if I’m a fan of these. I think the gelatin makes them a little rubber-like.

    I may have messed these up because I forgot a pak of gelatin and then had to add it in at the last minute.

    I’ll give these another try. I’d also like them with real sugar.

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