Low Fat Mini Cheesecakes

Who’s excited that it’s National Cheesecake Day?! MEEEEE. Today is also Brent’s birthday and I knew I had to make something for the occasion. I was trying to figure out what kind of cake to make that would fit into the Easy and Healthy baking style, and when I found out that it was National Cheesecake Day, the decision was made. Mini cheesecakes that you don’t have to feel guilty about.

The BEST thing about these little guys, besides the fact that they aren’t going to kill your diet, is that you can really put anything on them. If you are in a chocolate mood, throw something chocolately on them. If it’s a fruity deal that will satisfy your taste bugs, that’s obviously easy to do as well.

The recipe to make these is unbelievably simple and fast. So even if you have a pot luck, or a function to go to, these would be perfect to put together and they look like they take a long time to make. I am in love with how they came out and how easy they were to make.

Low Fat Mini Cheesecakes

Ingredients:

12 Vanilla Wafers, Reduced Fat                                           2 Eggs

2 (8 ounce) packages of Non Fat Cream Cheese               1 Teaspoon Lemon Juice

3/4 Cup Sugar                                                                      1 Teaspoon Vanilla Extract

Directions:

1. Add cream cheese, eggs, lemon juice, vanilla and sugar to a large bowl. Beat with a hand held mixer or with a counter top mixer until it is creamy.

 

2. Place a foil liner into each muffin cup. And add a wafer to the bottom of each, flat side down.

3. Fill each cup 3/4 of the way with the batter.

4. Bake is at 325 degrees for 25 minutes or until the tops are golden.

5. Let them cool and store in the refrigerator. Just before you are going to serve them add your toppings!

There are so many ways to decorate these it’s fantastic. Whatever your favorite type of cheesecake is, go for those toppings first. I chose to do a berry and chocolate topping. So I obviously sliced up some strawberries and grabbed a couple blueberries, but for a berry glaze, just take your favorite jelly (I used Polaner’s Raspberry) and put it in the microwave for 10 seconds. It will liquify the jelly and you will be able to drizzle it over your cheesecake.

For the chocolate topping, I took Baker’s chocolate, which wraps two chunks separately, and melted one square and shaved the other.

To shave the chocolate, I just used a cheese cutter and ran it along the chunk of choclate. It looks fancy, but it’s really simple. From there, I just mixed up all my toppings to get a bit of a variety going:

 

They are delicious and hopefully Brent thinks so too when he gets off work. I’m just sticking a candle in these and BOOM, a birthday mini cheesecake.

There is also, NO NEED TO FEEL GUILTY. One of these guys will only run you 120 to 150 calories, depending on your toppings. Great isn’t it? I definitely recommend putting these in the freezer for when you feel like you need something sweet. It’s really not a bad option and cheesecake really does freeze well.

Definitely let me know what kind of topping you throw on them! The options are endless. I’m thinking a little caramelized pecans might hit the spot here.

Happy Eating!

 

 

 

 

 

 

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2 thoughts on “Low Fat Mini Cheesecakes

  1. lifelivednaturally

    I love cheesecake, dessert and staying fit. A low calorie cheesecake option is just what I need. I’ll give this a try and let you know how it goes 🙂

    Reply
    1. Sizzle Food Post author

      Definitely let me know how it goes and if you change anything up! I would love to know how you liked it!

      Reply

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