Mini Cheesecake Renovation
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
9 Peek Frean Lifestyle Selections Cranberry Citrus cookies, crushed (or other low fat digestive-style cookies)1 package (250 g) low fat cream cheese, softened1/2 cup fat free cottage cheese1/2 cup sugar1 tsp vanilla extract2 large eggs1 cup blueberries (fresh or frozen)2 Tbsp sugar2 tsp corn starch3 Tbsp orange juice2 Tbsp water
Preheat oven to 350° F. Line muffin tins with 12 cupcake papers. Spoon crushed cookies into liners - about two heaping teaspoons each.
In mixing bowl, beat cream cheese and fat-free cottage cheese until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.
Spoon cheesecake mixture into muffin tins - about 2 tablespoonfuls each. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.
Blueberry Sauce:
Add blueberries, sugar, corn starch, orange juice and water to a small saucepan. Mix well and cook for 5-10 minutes over medium heat until sauce thickens and becomes a purplish color. Allow sauce to cool before topping cheesecakes.
Cheesecakes can be frozen and stored - just thaw overnight in the fridge and add sauce before serving.
Serving Size: makes 12 mini cheesecakes
Number of Servings: 12
Recipe submitted by SparkPeople user AMYMURRAYADAMS.
In mixing bowl, beat cream cheese and fat-free cottage cheese until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.
Spoon cheesecake mixture into muffin tins - about 2 tablespoonfuls each. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.
Blueberry Sauce:
Add blueberries, sugar, corn starch, orange juice and water to a small saucepan. Mix well and cook for 5-10 minutes over medium heat until sauce thickens and becomes a purplish color. Allow sauce to cool before topping cheesecakes.
Cheesecakes can be frozen and stored - just thaw overnight in the fridge and add sauce before serving.
Serving Size: makes 12 mini cheesecakes
Number of Servings: 12
Recipe submitted by SparkPeople user AMYMURRAYADAMS.
Nutritional Info Amount Per Serving
- Calories: 160.4
- Total Fat: 6.9 g
- Cholesterol: 45.1 mg
- Sodium: 157.4 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 0.8 g
- Protein: 4.8 g
Member Reviews