We love cheesecake in this house. Even better is eating it out of a ramekin with a spoon! No crust, no sugar, low fat yumminess in single servings.

• Two 8-oz packages of low-fat cream cheese
• Two eggs
• 1/2 cup Splenda
• 1/2 cup half and half
• 1/2 tsp vanilla

Preheat oven to 350 degrees Fahrenheit. In a stand mixer with a paddle attachment, beat the cream cheese with one egg until blended. Scrape down the sides, add the second egg and mix until blended. Add Splenda, half and half, and vanilla, beating between each addition. Place four 4-oz ramekins in a baking dish, then fill the ramekins with cheesecake mixture evenly. Place the baking dish in the oven and add water to about 1” depth. Bake for 45 minutes or until the cheesecake is set but slightly wobbly. Remove baking tray from the oven and set ramekins on a cooling rack. Top with chocolate chips, almond slivers, or leave plain. Eat when cool enough to touch (so good warm!), although it can be refrigerated.