Sweet Potato Cheesecake Nibbles
A healthy sweet potato dessert the whole family will love. Each diabetes friendly cheesecake contains 19gm carb. You can lower the carbs by substituting your favorite zero carb sweetener for the honey.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 20 oz. pkg. frozen sweet potato tots thawed
- non-stick spray
- 2 cups ricotta cheese
- 2 oz. neufchatel cheese softened
- 1/4 cup Greek-style yogurt
- 2 Tablespoons cornstarch
- 1/4 cup honey
- 1 Tablespoon lemon juice
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1 egg beaten
Preheat oven to 375 degrees.
Spray a 12 muffin tin with non-stick spray.
Crumble and spread 5-6 tots into each muffin cup to form crust.
Bake for 5-7 minutes to set the crust. Remove from oven and set aside.
Meanwhile, combine remaining ingredients except cinnamon (ricotta cheese to egg) and stir well with a fork.
Pour batter into cups without overfilling. (Depending on how thick your sweet potato crust is, there may be extra batter. If so, you may use this to make additional servings.)
Sprinkle cinnamon over each muffin cup then bake for 15 minutes.
Makes approx. 12-15 muffins
Serving: 1g | Calories: 145kcal | Carbohydrates: 19g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 124mg | Potassium: 226mg | Fiber: 1g | Sugar: 8g | Vitamin A: 6920IU | Vitamin C: 1.7mg | Calcium: 139mg | Iron: 0.6mg