Just thought I’d break from my normal only posting once a week that’s going on lately & post how to make the cheesecake muffins I made the other day. It’s not necessarily a unique recipe because cheesecake has so few ingredients in general. Here’s how to make them:
INGREDIENTS
16 ounces Philadelphia cream cheese
4 tablespoons butter
2 large eggs
1 teaspoon vanilla extract
1/4 cup Pyure (sweetener is to taste – before my tastebuds changed I used a cup of Swerve; however, I don’t have swerve in the house at the moment so used Pyure
DIRECTIONS
Pre-heat oven to 325 degrees, line muffin cups with liners. Soften the cream cheese by microwaving about 30-60 seconds, beat cream cheese until smooth. Beat in the eggs. Add in the remaining ingredients & beat until smooth. Pour the mixture as evenly as possible into the lined muffin cups.
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Bake for about 20 minutes. They are done when the cheesecake is puffing up but they are still kind of wiggly in the center. Cool to room temperature and then refrigerate at least two hours before serving. Store in the fridge.
You can change up the flavors by using different extracts or food flavorings. I just wanted simple when I made these.
Here are the macros using exactly the ingredients I used. As always be sure to calculate macros for yourself with the ingredients you used because they may vary.
I don’t count the carbs from the Pyure, but if you do, just add 4.1 carbs to each cheesecake muffin
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