Low Fat Mini Cheesecakes Recipes
SKINNY MINI CHOCOLATE CHEESECAKES
57% less fat • 61% less sat fat • 37% fewer calories than the original recipe. Tempt your tastebuds with a chocolaty cheesecake that's easier on the waistline.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.
- In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
- Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
- To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 18 g, TransFat 0 g
ROCKY MOUNTAIN MINI CHEESECAKES (LIGHT)
Elegant way to serve cheesecakes - makes 12 beautiful little mini cheesecakes! Delicious and low fat! You can't ask for anything more!! You can replace the ricotta by cottage cheese. If you only have large marshmallows, use scissors to cut into smaller pieces. Adapted from a R. Reisman recipe.
Provided by Redsie
Categories Cheesecake
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper muffin liners.
- In a food processor, combine ricotta, cream cheese, sour cream, egg, sugar, cocoa, and flour; purée until smooth. Divide among prepared muffin cups.
- Set the muffin tin in a larger pan. Pour enough hot water into the pan to come halfway up the sides of the muffin cups. (This keeps the cheesecakes moist.).
- Bake in the centre of the oven for 20 minutes. Sprinkle marshmallows and chocolate chips evenly over cheesecakes. Bake for 5 minutes longer, or until marshmallows and chocolate chips begin to melt.
- Remove the muffin tin from its water bath. Let the tin cool on a wire rack. Chill before serving.
Nutrition Facts : Calories 176.8, Fat 9.2, SaturatedFat 5.6, Cholesterol 45.2, Sodium 70.2, Carbohydrate 19.1, Fiber 0.7, Sugar 15.4, Protein 6.1
LOW FAT MINI CHEESECAKE CUPCAKES
This recipe follows a generic one that Iv'e seen many places including here. But I wanted to trim the fat a bit.This does not have the same "rich" consistency but for people like me that crave cheesecake it is a GREAT alternative.
Provided by Shirl J 831
Categories Cheesecake
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat the cream cheese, eggs, lemon juice, vanilla and sugar until creamy.
- Place a wafer in each cup and fill 3/4 full with mixture.
- Bake 325F for 25 minutes.
- Cool and refrigerate.
- When ready to serve place some strawberries on top with a little syrup.
Nutrition Facts : Calories 149.1, Fat 2.5, SaturatedFat 0.9, Cholesterol 38.3, Sodium 236.8, Carbohydrate 25.2, Fiber 0.6, Sugar 18.4, Protein 6.9
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