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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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
Directions
Step 1
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.
Step 2
In a small bowl, combine the low-fat graham cracker crumbs and melted butter. Mix until evenly moistened.
Step 3
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.
Step 4
In a large mixing bowl, beat the softened cream cheese and Greek yogurt until smooth, about 2-3 minutes.
Step 5
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.
Step 6
Divide the cream cheese mixture evenly among the muffin liners, filling each about 3/4 full.
Step 7
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.
Step 8
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.
Step 9
Once cooled, top each cheesecake with mini marshmallows, chocolate chips, and chopped pecans.
Step 10
Refrigerate for at least 2 hours, or until thoroughly chilled, before serving. Enjoy!
Nutrition Facts
| Serving size | (852.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2300.0 |
| Total Fat 116.7g | 0% |
| Saturated Fat 52.0g | 0% |
| Cholesterol 368.3mg | 0% |
| Sodium 2330.7mg | 0% |
| Total Carbohydrate 251.9g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 162.2g | |
| Protein 68.0g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 727.3mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 1108.4mg | 0% |
Source of Calories