Mini Cheesecakes

Authorshreyashah
Rating

Healthier take on the traditional cheesecake without compromising the rich creamy taste.

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Nutrition Facts

Serving Size 1

Servings 12


Amount Per Serving
Calories 175
% Daily Value *
Total Fat 9.7g15%
Total Carbohydrate 17.1g6%
Sugars 12.5g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields12 Servings
Total Time1 hr

 1 cup Graham crackers
 3 tbsp Buttermelted
 ½ tsp Cinnamon powder
 1 cup Cream cheese
 1 cup Greek yogurt
 8 oz Silken tofu
 1 Egg
 ½ LemonJuice and zest
 1 pinch Salt
 5 tbsp Honey
 1 tsp Vanilla extract
 2 tbsp Granulated sugar
 1 tbsp Cornstarch

1

Preheat oven to 350 degrees.

2

Mix together crumbled graham crackers, melted butter, and cinnamon in a food processor.

3

Separate and press down tablespoonfuls into 12 greased cupcake liners. Bake for 5 mins.

4

Clean the food processor and mix the remaining ingredients, but avoid over-mixing and bubbles in the cheesecake batter. Set aside for 30 mins.

5

Pour into cupcake liners, filling each close to the top. Bake at 325 degrees for 18-22 mins. When only the center slightly jiggles, the cheesecakes are ready.

6

Set aside so it cools to room temperature before refrigerating. Serve chilled with buttercream (mix cream cheese, powdered sugar, and butter with toppings of choice) and enjoy!

CategoryCuisineDiet

Ingredients

 1 cup Graham crackers
 3 tbsp Buttermelted
 ½ tsp Cinnamon powder
 1 cup Cream cheese
 1 cup Greek yogurt
 8 oz Silken tofu
 1 Egg
 ½ LemonJuice and zest
 1 pinch Salt
 5 tbsp Honey
 1 tsp Vanilla extract
 2 tbsp Granulated sugar
 1 tbsp Cornstarch

Directions

1

Preheat oven to 350 degrees.

2

Mix together crumbled graham crackers, melted butter, and cinnamon in a food processor.

3

Separate and press down tablespoonfuls into 12 greased cupcake liners. Bake for 5 mins.

4

Clean the food processor and mix the remaining ingredients, but avoid over-mixing and bubbles in the cheesecake batter. Set aside for 30 mins.

5

Pour into cupcake liners, filling each close to the top. Bake at 325 degrees for 18-22 mins. When only the center slightly jiggles, the cheesecakes are ready.

6

Set aside so it cools to room temperature before refrigerating. Serve chilled with buttercream (mix cream cheese, powdered sugar, and butter with toppings of choice) and enjoy!

Mini Cheesecakes

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