Low-fat, low calorie cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
2 eight oz. packages - 1/3 less fat Neufchatel cheese or reduced fat cream cheese - room temperature8 oz fat free Greek Yogurt, plain - room temperature4 1 cup sugar1 Tbsp brown sugar1 Tbsp pure vanilla extract1/4 tsp almond extract4 large egg whites - cold1 9 inch graham cracker crust, crumbled OR 2 cups graham cracker crumbs and 1 Tbsp sugar mixed
Mix Neufchatel cheese and Greek yogurt in an electric mixer until smooth. Add sugar, brown sugar, vanilla extract and almond extract. Mix only until smooth, scraping down the sides as needed. In a different, clean (preferably cold, metal) bowl, beat the egg whites until stiff. Gently fold them into the cheesecake mixture using a spatula. Do not stir in a round motion; this will deflate the egg whites. See Tips for directions on how to fold egg whites into a mixture.
Place a small spoonful of the graham cracker mixture into the bottom of 30 cupcake tins and gently press them with your finger tips or a small glass. Add the cheesecake mixture on top, filling each cupcake approximately 2/3 full to avoid overflow. Smooth with the back of the spoon.
Bake at 325 for 25-30 minutes switching the top and bottom trays in the middle. Cheesecakes should be lightly browned on the edges but still slightly jiggly in the center when done. Due to the egg whites, the mixture will rise slightly and likely crack before settling while cooling. To prevent cracking, place a cookie sheet filled with water on the shelf below the pans while they bake, then cool slowly by draping a clean kitchen towel over the top of the cupcakes.
Serve at room temperature or freeze for a cool treat. Excellent served with warm chocolate or caramel drizzled over them or fresh fruit on top.
Serving Size: Makes approx 30 cupcake sized cheesecakes
Number of Servings: 30
Recipe submitted by SparkPeople user TOLEA42.
Place a small spoonful of the graham cracker mixture into the bottom of 30 cupcake tins and gently press them with your finger tips or a small glass. Add the cheesecake mixture on top, filling each cupcake approximately 2/3 full to avoid overflow. Smooth with the back of the spoon.
Bake at 325 for 25-30 minutes switching the top and bottom trays in the middle. Cheesecakes should be lightly browned on the edges but still slightly jiggly in the center when done. Due to the egg whites, the mixture will rise slightly and likely crack before settling while cooling. To prevent cracking, place a cookie sheet filled with water on the shelf below the pans while they bake, then cool slowly by draping a clean kitchen towel over the top of the cupcakes.
Serve at room temperature or freeze for a cool treat. Excellent served with warm chocolate or caramel drizzled over them or fresh fruit on top.
Serving Size: Makes approx 30 cupcake sized cheesecakes
Number of Servings: 30
Recipe submitted by SparkPeople user TOLEA42.
Nutritional Info Amount Per Serving
- Calories: 144.9
- Total Fat: 6.7 g
- Cholesterol: 10.7 mg
- Sodium: 153.1 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 0.2 g
- Protein: 3.3 g
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