Recipe by Toni B.


  • 12 butternut cookies

  • 3 x 250g light cream cheese – room temp.

  • 125g (1/2 cup) of extra light sour cream

  • 3/4 cup Natvia stevia blend

  • 2 teaspoon vanilla extract

  • 2 eggs, lightly whisked

  • Sprinkle of Natvia to dust

  • Berries of choice to decorate


  • 1.

    Preheat oven to 160° C if fan forced or 180° C if not. Line 12 muffin pans with 2 paper cases each. Place a biscuit in the base of each case.

  • 2.

    Use an electric beater on medium to beat the cream cheese and sour cream until smooth. Add the Natvia and vanilla extract and beat until well combined. Add the eggs and beat until smooth. Spoon the delicious mixture into the cases.

  • 3.

    Bake in oven for 30 minutes and set aside in the pans for 10 minutes to cool slightly. Place in fridge for 2 hours to cool completely. These may be made two days earlier than needed as the flavour only improves with time.

Nutritional information

Nutritional analysis per serving (12 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Do not overbeat the eggs or mixture once you add the eggs to keep the cheesecakes light and fluffy. If you do not have a sweet tooth you could reduce the amount of Natvia from 3/4 cup to 1/2 cup. They can be frozen ahead of time for that special occasion when time is limited.

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