I adapted my original cheesecake formula to my new, healthier lifestyle with fantastic results.  This recipe makes one mini cheesecake.  If you want to make a bigger one, adjust the units according to pan size (for instance an 8″ round would be four units.)

Stacey’s Guilt Free Cheesecake

Ingredients

One Unit is made up of:

8 oz. fat free cream cheese, softened

2 Tbsp. fat free sour cream

1/4 C. Egg Beaters

1/4 C. Stevia in the Raw

1 tsp. vanilla paste (or vanilla extract)

1 tsp. butter extract (optional)

Crust:

1/4 C. Special K cereal, pulsed in food chopper until fine crumbs.  I used Special K Cinnamon pecan.

Directions

Preheat oven to 400 degrees.  In a mixing bowl or using a stand mixer, combine cream cheese and sour cream and whip until smooth.  Add egg beater and whip again.  Add stevia, vanilla paste and butter extract and whip again for 3 minutes.

While the cream cheese mixture whips, coat a mini spring form pan with nonstick cooking spray.  Set aside.  Crush cereal in a food chopper or food processor until it reaches a fine crumb consistency.  Remove from chopper bowl and pour into prepared spring form pan. Gently shake the pan to distribute cereal crumbs evenly over the bottom surface of the spring form.

Once the cream cheese mixture has finished whipping, scrape the filling on top of the crust mixture, smoothing out the top.

Bake at 400 degrees for 10 minutes.  Reduce heat to 250 degrees and continue to bake for 30 minutes.  Remove from oven and let stand to cool.  Refrigerate overnight before serving (or eat it if you can’t wait, but I like mine really cold.)

Makes two generous servings, 4 Weight Watcher’s Points Plus each and only 1.5g carbohydrates for all of us diabetics out there!

Enjoy!

S.