Key Lime Cheesecake Cupcakes

 

¾ C. graham cracker crumbs
2 T. margarine or butter, melted
2 T. plus ¾ C. no-calorie granulated sweetener, divided
1 1/2 C. low-fat cottage cheese
8 ounces light tub-style cream cheese
3 T. cornstarch
2 T. Key lime juice
Zest of 2 Key limes or 1 regular lime
1 tsp. vanilla extract
1 large egg
1 large egg white

 

Preheat the oven to 325°F. Coat a 12-cup muffin tin with nonstick baking spray. In a medium bowl, mix together the graham cracker crumbs, margarine, and 2 T. of the sweetener until well combined. Sprinkle a heaping T. of crust mixture into each muffin cups. Press gently to form a crust on the bottom of each cup. Set aside. Using a food processor, blend the cottage cheese until very smooth and creamy. Spoon the cottage cheese into a large bowl. Add the cream cheese, the remaining ¾ C. sweetener, the cornstarch, lime juice, zest, and vanilla and beat with an electric mixer until creamy. Add the egg and the egg white and beat until just blended. Spoon ¾ C. of cheesecake filling into each muffin cup. Bake for 18 to 20 minutes, or until the cheesecakes are set, but centers jiggle slightly. Cool to room temperature. Chill in the refrigerator until firm, at least 2 hours.

 

Yield: 12 servings

Calories: 140

Fat: 7g

Fiber: 0g