Countdown To Thanksgiving: Cheesecake Minis

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Baking a good New York cheesecake is no easy feat, but this recipe makes baking 18 mini cheesecakes as easy as it can get! Amazingly, we were able to get each of these rich and creamy cheesecakes down to only 100 calories without sacrificing flavor or texture. While these do sacrifice a crust, true New York cheesecakes are never made inside a crust.

Makes 18 Cheesecake Minis (100 calories each)

Prep Time: 10 minutes Bake Time: 20 minutes

Ingredients:

Nonstick cooking spray

2 (8-ounce) packages reduced-fat cream cheese, softened

2/3 cup sugar

1/3 cup sour cream

2 large eggs

1 tablespoon lemon juice

3/4 teaspoon vanilla extract

1/8 teaspoon salt

Directions:

  1. Preheat oven to 300°F and line muffin tins with 18 paper or aluminum (recommended) liners. Lightly spray the insides of the liners with nonstick cooking spray.
  2. In an electric mixer, beat the cream cheese until smooth.
  3. Add all remaining ingredients to the cream cheese in the mixer and beat until fully combined.
  4. Fill each prepared liner with the cheesecake batter until about 1/2 of the way full.
  5. Bake for 15-17 minutes, or until the sides of the cheesecakes are beginning to rise, but center is still soft.
  6. Let cool on counter for 30 minutes. Cover and refrigerate for an additional 2 hours before removing paper liners to serve.

Helpful Tip: Make a fresh raspberry sauce topping by lightly mashing 1 cup of raspberries with 1 1/2 tablespoons of honey. Topping each Cheesecake Mini with 2 rounded teaspoons of the sauce will only add 10 calories to the full dessert.

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