I have been craving turtle cheesecakes for about 2 weeks now. I looked at the nutritional information and was floored by how many calories it was, even using low-fat/fat-free items. So, I knew it would be in my best interest to not make the oh-so-yummy turtle cheesecake. So, I thought about it for a few more days and finally last night, I’d had enough! I decided to make up my own recipe for this yummy dessert.
Last night while looking through some of my fellow Daring Baker’s blogs, I found a new contest: A Heart for your Valentine!
“On February 14th we celebrate Valentine’s Day, a holiday honoring love and lovers.
In the spirit of the holiday, I suggest to romance the special person in our life not only with a love note but also with a homemade “edible heart”. So I would like to invite you to treat your Valentine with something sweet or savory but always heart-shaped or heart-decorated. Give your fantasy full scope and surprise your beloved one with a special heart! Of course we would like to see what kind of heart you give away, so please blog about it from now until February 15.”
If you know me, you know I love to make “cute” desserts, so I knew instantly this contest was right up my alley. (I have a few more ideas for this contest too, so stay tuned throughout the month.) May I now present to you MY Turtle Cheesecakes.
Nina’s Turtle Cheesecakes, somewhat WW friendly 😀
This recipe made 12 little hearts.
12 reduced fat Oreos
Small dab of margarine
Combine in food processor until crumbly. Divide evenly into 12 portions in smoosh in the bottom of your pan. Melt 6 caramels (be careful not to catch these on fire, hee hee) and pour a small dab on the top of each crust. (I didn’t bake them at this point, but I think you should bake them at 350º for about 15 minutes.)
1 package fat-free cream cheese
¼ cup eggbeaters
1 cup Splenda
Combine all in mixer until mixture is smooth and creamy. Pour equal amounts into each cheesecake. Bake at 350º for about 15-20 minutes. Let cool.
2 tbs chopped pecans
2 tbs mini chocolate chips
Melt caramels in microwave. Spoon equal amounts onto each cheesecake. While the caramel is still warm top with pecans and chocolate chips. Gently press on pecans and chocolate chips to make sure they are “stuck”. Let cool completely, then pop out of pan.
Each heart is only 4 WW points.