Mini Cheesecake Renovation

Mini Cheesecake Renovation

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Mini Cheesecake Renovation calories by ingredient
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Individual low-fat mini cheesecakes topped with light blueberry sauce. Individual low-fat mini cheesecakes topped with light blueberry sauce.
Number of Servings: 12


    9 Peek Frean Lifestyle Selections Cranberry Citrus cookies, crushed (or other low fat digestive-style cookies)
    1 package (250 g) low fat cream cheese, softened
    1/2 cup fat free cottage cheese
    1/2 cup sugar
    1 tsp vanilla extract
    2 large eggs

    1 cup blueberries (fresh or frozen)
    2 Tbsp sugar
    2 tsp corn starch
    3 Tbsp orange juice
    2 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:ámakes 12 mini cheesecakes

Number of Servings: 12

Recipe submitted by SparkPeople user AMYMURRAYADAMS.

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