We’ve all had the same thought when the infamous sweet tooth strikes, and reaching for a cupcake, brownie or seemingly harmless chocolate chip cookie seems so right…but also so wrong. With spring right around the corner, these easy, cheesy, reduced-fat cheesecake bites are the perfect solution to craving something sweet without the guilt. For an added dose of nutrients, add fresh berries on top.
Prep time: 10 minutes
Cook time: 12-14 minutes (plus 4 hours for chilling)
Total time: 4 hours, 25 minutes
Servings: Makes 24 mini cheesecakes
For the crust:
20 reduced-fat Nilla Wafers
6 tablespoons unsalted butter, melted
1 tablespoon sugar (baking Stevia is okay too)
For the filling:
2 8-oz. packages reduced-fat cream cheese (otherwise known as Neufchâtel)
¾ cup sugar (or baking Stevia)
2 eggs, beaten
1 teaspoon vanilla extract
2 teaspoons lemon juice
½ cup semi-sweet chocolate chips, melted (optional)
1. Preheat oven to 350°F. Line mini cupcake pan with mini cupcake liners.
2. Crush the Nilla Wafers into a crumbly consistency with a food processor or blender, then add the sugar and melted butter. Mix until combined. Spoon a quarter-sized amount into the bottom of the cupcake liners and press down to form a crust, then bake for 5 minutes.
3. While the crust is baking, in a large bowl combine the eggs, cream cheese, sugar, vanilla extract and lemon juice and whisk or beat with an electric mixer into a smooth consistency. If desired, add the melted chocolate for chocolate cheesecake.
4. Pour the mixture into the cupcake tin, and bake for 12-14 minutes, or until the cheesecakes have puffed up and are set in the middle. Let cool for 10 minutes, then place in the refrigerator for 4 hours, or overnight(please be patient here, it is worth it). Enjoy!
For more sweet-tooth satisfiers that won’t leave you waking up in a bout of shame, check these out: