Absolutely NO gelatin. This is a baked cheesecake. Contains only cream cheese, eggs, vanilla and Splenda (and a dash of lemon juice if you like it - I don't).

I made these for my partner. One cupcake with sugar, one cupcake with Splenda. She couldn't tell the difference! Actually said the sugar one was the sugar free one!

3 - 8 oz blocks of Philadelphia cream cheese
3 eggs
1 1/4 c. Splenda (or less to taste)
2 tsp. vanilla
1 tsp lemon juice (opt. - not included in carb count)

Whip together until smooth and creamy! Mmmm. Yummy uncooked if the egg issue doesn't bother you!

Bake in large muffin cups (filled about 3/4 full) at 350 for 15-18 minutes (or until set)

Makes about 18 cupcakes at 2.6 carbs each (I believe)

If you want an additional topping on the cheesecake, the recipe calls for an additional sourcream topping.

TOPPING:
1 cup sour cream
2 Tbsp Splenda
1 tsp. vanilla

Mix and spread on top of cheesecakes and bake again for 3-5 minutes.

Let me know if you have any questions. ENJOY!

Kati