I found a cheesecake tart recipe using muffin tins. I converted the recipe to LOW Carb for Phase 1 and for variation is to add the approved fruit toppings for Phase 2. Also, this recipe asked for vanilla wafers for crust; I made it crustless; however, I wonder if sugar-free wafers is okay for Phase 2.

2 (8 0z) pkg. cream cheese; I used one of each (1/3 reduced fat and fat free)
3/4 Cup Splenda
2 Eggs
1 Tsp Lemon Juice
1Tsp Vanilla


If you are using the wafers, place it in the bottom of a cupcake lined muffin tin (this is used for crust); if omitting, skip this step.

Mix all the other ingredients together and scoop about 1/4 of batter into each muffin. Bake at 375 F for 20 minutes or until Golden.

For Phase 2 and 3 (top with approved fruit topping)

Better if kept over night.

Enjoy!

Note: The regular recipe ask for regular creamcheese, Sugar instead of Splenda and vanilla wafers instead of sugar-free wafers.