mini-cheesecakes
Fitness & Nutrition

A Memorial Day Treat: Mini-Cheesecakes

By on 05/25/2018

Get out the red, white and blue with these mini cheesecakes. Top each one with blueberries and strawberry slices for a delicious patriotic treat.

Ingredients

  • 1/2 cup ground almonds
  • Tbsp coconut oil
  • 12 oz reduced-fat cream cheese
  • oz nonfat plain Greek yogurt (gluten free if needed)
  • 1/4 cup honey
  • tsp vanilla extract
  • egg lightly beaten
  • egg whites
  • Fresh blueberries and sliced strawberries for garnish

Preparation

  • Preheat oven to 350°. Line a mini muffin pan with 24 mini-cupcake liners.
  • In a small bowl, combine the almonds with the coconut oil. Divide the mixture among the cupcake liners and press the mixture into the cupcake liners to form a crust.
  • In a small bowl, beat the cream cheese and yogurt until smooth. Beat in the honey and vanilla. Add egg and egg whites; beat until blended.
  • Fill each mini-cupcake liner with cream cheese mixture. Bake for 15 to 20 minutes, or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly).
  • Top each mini cheesecake with blueberries or strawberries. Chill for at least 1 hour. Keep chilled until serving.

Nutrition Info

Serves 12
Serving Size: 2 cheesecakes

Calories: 134
Fat: 8g
Saturated Fat: 4g
Cholesterol: 35mg
Sodium: 104mg
Carbohydrates: 9g
Fiber: 0g
Protein: 6g


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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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