Rocky Mountain Mini Cheesecakes Light
Indulge in the guilt-free decadence of Rocky Mountain Mini Cheesecakes Light—an irresistibly creamy and lighter twist on the classic dessert. Perfectly portioned for individual servings, these mini cheesecakes feature a buttery low-fat graham cracker crust and a luscious filling made with low-fat cream cheese and non-fat Greek yogurt for a silky, tangy balance. Topped with gooey mini marshmallows, rich semi-sweet chocolate chips, and crunchy pecans, they deliver all the Rocky Mountain-inspired flavor you crave without the heaviness. Ready in under 40 minutes and chilled to perfection, these easy-to-make treats are ideal for gatherings, snack time, or a sweet finish to any meal. With low-fat ingredients and satisfying bites, they're the perfect blend of indulgence and mindfulness.
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Recipe Information
Ingredients
- 1 cup Low-fat graham cracker crumbs
- 2 tablespoons Unsalted butter
- 8 ounces Low-fat cream cheese, softened
- 1 cup Non-fat Greek yogurt
- 0.33 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 whole Large egg
- 0.5 cup Mini marshmallows
- 0.33 cup Semi-sweet chocolate chips
- 0.33 cup Chopped pecans
- 1 as needed Cooking spray
Instructions
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners and lightly spray the liners with cooking spray.
In a small bowl, combine the low-fat graham cracker crumbs and melted butter. Mix until evenly moistened.
Spoon about 1 tablespoon of the crumb mixture into each muffin liner and firmly press down with the back of a spoon to form a crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and Greek yogurt until smooth, about 2-3 minutes.
Add the granulated sugar, vanilla extract, and egg to the bowl. Beat on low speed until the mixture is creamy and well combined. Be careful not to overmix.
Divide the cream cheese mixture evenly among the muffin liners, filling each about 3/4 full.
Bake in the preheated oven for 15-18 minutes, or until the centers are just set and slightly jiggle when shaken. Avoid overbaking to keep the cheesecakes light and creamy.
Remove the cheesecakes from the oven and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, top each cheesecake with mini marshmallows, chocolate chips, and chopped pecans.
Refrigerate for at least 2 hours, or until thoroughly chilled, before serving. Enjoy!
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 2331 mg | 101% | |
| Total Carbohydrate | 251.9 g | 92% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 162.2 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 727 mg | 56% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1108 mg | 24% | |
*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.
