Low Fat Mini Cheesecakes
Indulge in guilt-free decadence with these delightful **Low Fat Mini Cheesecakes**, a perfect blend of creamy richness and lightened-up ingredients. Made with a crunchy low-fat graham cracker crust and a luscious filling of non-fat Greek yogurt, low-fat cream cheese, and a hint of lemon zest, these bite-sized treats offer all the flavor of a classic cheesecake with fewer calories. Ready in just 40 minutes, including prep and bake time, these mini cheesecakes are easy to whip up and are perfectly portioned for parties, snacks, or an elegant dessert option. Top them with fresh berries for a burst of sweetness and a pop of color, or enjoy them on their own for a simple, wholesome treat. Ideal for anyone seeking a healthier dessert that doesn't compromise on taste, these mini cheesecakes are sure to become a household favorite. Perfect for keywords like "low-fat desserts," "mini cheesecake recipe," and "healthy cheesecake ideas."
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Recipe Information
Ingredients
- 1 cup low-fat graham cracker crumbs
- 2 tablespoons melted unsalted butter
- 1 cup non-fat Greek yogurt
- 8 ounces low-fat cream cheese, softened
- 1 whole large egg
- 1 whole egg white
- 1 teaspoon vanilla extract
- 0.25 cup granulated sugar
- 1 teaspoon lemon zest
- 1 cup fresh berries, for topping (optional)
Instructions
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, combine the low-fat graham cracker crumbs with melted butter. Mix until the crumbs are evenly coated.
Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner, pressing firmly to form a crust. Bake in the preheated oven for 5 minutes, then remove and set aside to cool.
In a large mixing bowl, beat together the low-fat cream cheese, non-fat Greek yogurt, and granulated sugar until smooth and creamy.
Add the vanilla extract, lemon zest, whole egg, and egg white to the cream cheese mixture. Beat until well combined and smooth.
Divide the cheesecake batter evenly among the prepared muffin cups, smoothing the tops with a spatula.
Bake the mini cheesecakes in the preheated oven for 20 to 25 minutes, or until the centers are set and the edges are lightly golden.
Remove from the oven and allow the cheesecakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Refrigerate the cheesecakes in the pan for at least 2 hours, or until thoroughly chilled.
Just before serving, top each mini cheesecake with fresh berries if desired. Serve chilled and enjoy.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 206.3 g | 75% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 122.9 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 746 mg | 57% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1380 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
