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In Spy Hill, Saskatchewan, reader Carol Twardzik relies on vanilla wafers to create the no-fuss crusts for these darling individual desserts. For a different look and taste, vary the kind of jam that tops these tempting treats.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 114 calories, 4 g fat (2 g saturated fat), 28 mg cholesterol, 51 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.
Originally published as Mini Apricot Cheesecakes in Quick Cooking July/August 2001, p37
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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.
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
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
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
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??
Reviewed on Jul. 29, 2009 by 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?ThanksB Van Camp
Reviewed on Feb. 25, 2009 by sandra stevens
Can also top with Cherry Pie Filling
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