Low Fat Mini Cheesecakes
Indulge in the creamy goodness of these Low Fat Mini Cheesecakes—a guilt-free dessert perfect for any occasion. Made with a luscious blend of non-fat Greek yogurt and low-fat cream cheese, these bite-sized treats offer all the richness of traditional cheesecake with significantly less fat. A golden graham cracker crust provides the perfect crunchy base, while a hint of lemon zest and vanilla elevates the flavor profile to a whole new level of indulgence. Topped with fresh berries for a burst of sweetness, these mini cheesecakes are as beautiful as they are delicious. Ready in under an hour, they’re an easy, portion-controlled dessert option that’s perfect for sharing. Enjoy a little treat without compromising your healthy lifestyle!
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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)
Directions
Step 1
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
Step 2
In a medium bowl, combine the low-fat graham cracker crumbs with melted butter. Mix until the crumbs are evenly coated.
Step 3
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.
Step 4
In a large mixing bowl, beat together the low-fat cream cheese, non-fat Greek yogurt, and granulated sugar until smooth and creamy.
Step 5
Add the vanilla extract, lemon zest, whole egg, and egg white to the cream cheese mixture. Beat until well combined and smooth.
Step 6
Divide the cheesecake batter evenly among the prepared muffin cups, smoothing the tops with a spatula.
Step 7
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.
Step 8
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.
Step 9
Refrigerate the cheesecakes in the pan for at least 2 hours, or until thoroughly chilled.
Step 10
Just before serving, top each mini cheesecake with fresh berries if desired. Serve chilled and enjoy.
Nutrition Facts
| Serving size | (988.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1781.4 |
| Total Fat 74.3g | 0% |
| Saturated Fat 40.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 368.3mg | 0% |
| Sodium 2365.9mg | 0% |
| Total Carbohydrate 206.3g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 122.9g | |
| Protein 66.1g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 746.3mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 1379.7mg | 0% |
Source of Calories