Diet Phases

Pink Cheesecake Cupcakes

It\'s cupcake time!
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Recipe Details

Estimated time:
60 minutes Clock icon

Servings: 2


 Cream cheese (fat free)8 ounces
 Red food colouring1 drop
 Sour cream (fat free)8 ounces
 Sweetener2 cups
 Vanilla extract2 tsp



Preheat oven to 175 degrees C and line cupcake pans with cupcake papers.

Cream together the cream cheese and 1 cup of sweetener. stir in the eggs one at a time, then mix in 1 tsp of vanilla. Spoon into cupcake pans to fill about 3/4 full.


Cook for 30 minutes in the preheated oven until golden brown. once cooked, remove from the oven and cool for 5 to 10 minutes.


To make the sour cream topping, whisk together the sour cream, rest of the vanilla extract and food colouring. stir in 1 cup sweetener until smooth. Spoon into the well on the top of each cupcake.


Return to the oven and cook for an additional 5 to 7 Minutes until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool.


Optionally: for lemon cheesecake cupcakes replace the vanilla extract in the cupcake recipe with 1/2 tsp lemon juice.


Ideally dairy products should be 0% fat, but up to 2% is allowed as long as it has no added sugar.

Dairy should also be kept down to a total of 1kg per day.


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