Mini Apricot Cheesecakes Recipe

Reviewed on Sep. 19, 2009 by jeamth

I get raves when I was using this recipe. You can use preserves as well as as prepared pie filling. When using pie filling remember that you do not need all the sauce. I use my serving spoon that is slotted. to get the fruit pieces on to the cakes. And just spoon a small amount of the sauces as needed to dover the little cakes. Jeanne

Reviewed on Aug. 05, 2009 by crusersgirl

Try ginger snaps in place of the nilla wafers and apple pie filling in place of the apricot preserves. YUMMO!

Reviewed on Jul. 30, 2009 by LisaArbo

If you are going to go with chocolate wafers (from Oreos) instead of Vanilla Wafers(for the crust), I would omit the TBLS. of lemon juice.

Reviewed on Jul. 30, 2009 by LisaArbo

I make these all the time and they are delicious! You can also use the chocolate wafer from an Oreo cookie instead of a vanilla wafer. I also will throw on some mini chocolate chips before baking. My family LOVES them.

I have tried making them with Splenda because my Mom is diabetic.....I did not like them with Splenda AT ALL.

Reviewed on Jul. 30, 2009 by einon

I do not think this is a light and healthy recipe. 4 g of fat and over 100 cal. is too much. The comment about using for a diabetic is much better and I will try that. NJ

Reviewed on Jul. 29, 2009 by tinybrush

Do you know about xylitol? It is a natural sugar substitute that looks and tastes like sugar. It measures the same as sugar. And the big plus is that it metabolizes in your body independent from insulin so it is safe for diabetics. It's also good for your teeth and bones. Has 40% less calories than sugar. I use it in all my baking just like sugar. With cakes and cookies, just add an extra egg white or a little more liquid to prevent dryness.

Reviewed on Jul. 29, 2009 by mamacooks

I use a similar recipe. My boss is diabetic so I make it with Fat Free cream cheese & Splenda. Then I top them with 2 cherries from a can of Lite Cherry pie filling. The cheesecakes do not get as fluffy but they still taste fine.

Reviewed on Jul. 29, 2009 by joandy

[quote user="bvancamp28"]

Your Apricot Cheesecakes sound wonderful. I have to watch my sugar intake so am wondering if I could use Splenda in place of sugar with this recipe?

Thanks

B Van Camp

Reviewed on Jul. 29, 2009 by baroth18

I have an answer for both questions.

While I haven't made this recipe, my cheesecake recipe is similar and I only use light cream cheese and i packageof fot free cream cheese if I've brought some home from the States. We can't get fat free in Canada!!!

For the Splenda. Sure, go ahead and try it if you are used to cooking with Splenda. I'm not real happy with the aftertaste. I have diabetes so I do use it in my coffee and tea but personally don't care for it for baking. If you want to try it, I wouldn't use the 3/4 cup-maybe 1/2 cup. I make my chili sauce with Splenda and reduce the amount and it turns out just fine.

Good luck to both of you. Hope I've helped

Reviewed on Jul. 29, 2009 by karebeardancer

has anyone tried making these with lite or FF cream cheese??