Low Carb/Sugar mini Cheese Cakes!

Ingredients:

• 3 (8 ozs) packages fat free cream cheese (softened) ( I used FF)
• 3 eggs
• 3/4 cup Splenda sugar substitute
• 1/2 tbsp vanilla extract                
• Vanilla Wafers ( I once again used sugar free Murrays) 
• Fruit ( I used SF topping!)             

  Directions:

  • Preheat oven to 325 degrees.

  • Combine cream cheese, Splenda and vanilla until smooth.

  • Add eggs one at a time, beating until smooth.

  • Spray cupcake pan with cooking spray.

  • Fill each cupcake hole 3/4 full.

  • Set cupcake pan in a jellyroll pan or any other pan that is large enough for the cupcake pan to sit in.

  • Fill jellyroll pan about half with water.

  • Bake for 30 minutes. Let sit until cooled.

  • Chill in refrigerator for about 1 hour or so.

I didn't try these on Saturday, but they looked yummy! :)