• Cooking Time:
  • Servings: 16
  • Preparation Time:


Finally I got to try my Norpro Mini Cheesecake Pan. I love it!

16 servings

153 Calories

10g Fat

6g Protein

11g Carbohydrate


  • For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup plain nonfat yogurt
  • 1 teaspoon apple pie spices
  • 1/2 teaspoon ground ginger
  • For the filling
  • 16 ounces neufchatel cheese
  • 1/2 cup plain nonfat yogurt
  • 1/4 cup Splenda brown sugar blend
  • 2 whole eggs
  • 1 teaspoon vanilla
  • 1/2 cup apple pie filling, sugar free (reserve the rest of the can)
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon apple pie spice


  • Mix graham cracker crumbs, apple pie spice and ground ginger together. Blend in 1/4 cup yogurt. This is harder to incorporate than butter and I ended up squishing it through my clean fingers.
  • Put a heaping tablespoon of graham cracker mix into each little individual cheesecake cup. It presses down just perfectly with the flat bottom of a small spice jar.
  • Bake at 350°F for 8 to 10 minutes.
  • Beat cream cheese, yogurt, splenda brown sugar blend and vanilla. Add eggs one at a time until well blended. Beat in the apple pie filling. Add a good couple shakes of apple pie spice, taste, add a bit more if you like. Mix in the walnuts.
  • Fill each cup with cheesecake filling. Bake at 350°F for 20 - 25 minutes. Allow to cool in pan. Refridgerate. Remove from pan, top with a spoonful of leftover apple pie filling.
  • I had enough filling for either 4 more individual bites or a 4 inch mini cheesecake pan.

Categories: Cheesecake  Diabetic 

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