This cheesecake recipe is both lower in fat and calories than its delicious cousin. While these are not the prettiest treats (ok, they are actually very ugly) they are quite tasty and since they are portioned out into small muffin cups, you don’t have to feel guilty about having one. It is important that you use parchment cups! Since there is no crust, the cheesecake will stick to regular cake cups.
16 oz. Neufchâtel cheese (softened)
2/3c. Light agave nectar
1 tbs. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1/2 tsp. cloves
1 tbs. vanilla
Preheat oven to 350 degrees
Line a muffin tin with parchment cups (it is very important to use parchment)
Beat softened cheese with a mixer until fluffy.
Add agave and egg and mix until combined
Mix in vanilla and spices
Spoon batter into muffin cups and bake for about 20 min. (Until golden)
Allow to chill overnight.