Cheesecake Muffins

If you can’t have real cheesecake, then you should bake a batch of these guilt-free Cheesecake Muffins instead. These low-carb, gluten-free, flourless, sugar-free desserts are super easy to make! You can eat them warm or cold. I tried both ways and chilled is definitely the way to serve this. I’ve decided to highlight the pre-baked state of these muffins because they’re so beautiful, and because the “after” picture (scroll down) shows them all shriveled up. 🙂 It’s okay. They still taste good.

RECIPE

  • One 8 oz. package cream cheese
  • 1-2 tsp of Stevia or Splenda, depending on preference or 1/4 cup sweetener (agave, coconut palm sugar)
  • 1 egg
  • 1/4 tsp. vanilla
  1. Pre-heat oven at 350˚F.
  2. In a medium glass bowl, soften cream cheese about 40 seconds in microwave.
  3. Add sweetener, egg and vanilla. Beat with mixer till smooth.
  4. Pour into muffin pans lined with the papers. (Option:  sprinkle cinnamon on top.)
  5. Bake for 20 min.
  6. Cool in the fridge for a cheesecake type texture or eat warm. Makes about 5-6 muffins.

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