Skinny Mini Cheesecake

It is the beginning of a New Year and most of you have made a commitment to eat better and lose weight.  But oh man what you wouldn’t do to have a bite of your favorite dessert.  Well here is your solution.  These delicious heavenly creations.  My ultimate favorite dessert is cheesecake.  But we all know that they have at least one milllllion calories.  Consider this recipe your new best friend. This dessert will make your life style changes easier and you more happy with a little sweet and salty treat you can enjoy during the day.

How Do You Make Skinny Mini Cheesecake?

• In a food processor or blender, grind up the graham cracker sheets into fine crumbs. If you don’t have a food processor, simply place them into a bag and crush them with a rolling pin or cup.
• Place the crumbs into a bowl and add ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs and mix well.
• Line a cupcake pan with liners and put one tablespoon of the crumbs into the bottom of each cupcake liner. Press down the crumbs with your hand or spoon. Set aside.
• In a large bowl or kitchenaid, whip the cream cheese, vanilla, sugar (or splenda) until fluffy. Add the cool whip and whip until smooth.
• Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top.
• Place the cupcakes in the fridge for a few hours to set up and become firm. Top with a slice of your favorite fruit and devour!!

  

  Can You Freeze Mini Cheesecake?

  Yes, you can! Cheesecake freezes very well! These are perfect to leave in the freezer and take one out at a time. You can leave it in the fridge to thaw and then enjoy once they soften. If you would like to individually wrap them and store in the freezer for easier access or using a Tupperware to store them is great option too. If you need the dessert sooner than later, set it out for 5 to 10 minutes at room temperature and enjoy when those cravings happen instantly.

  • To Freeze: Place the cooled cheesecake on a baking sheet and freeze, uncovered until firm. From here you will wrap each cheesecake tightly with either aluminum foil, plastic freezer wrap or place in a freezer bag. These will last about 2 to 3 months in the freezer. You can thaw the cheesecake in the refrigerator over night.
  • To Refrigerate: Place in an air tight container to store in the refrigerator. Cheesecake tastes best at room temperature. These will last about 1 week in the refrigerator.

  

  Want More Cheesecake Recipes? Enjoy these!

  • Death By Chocolate Cheesecake
  • Cherry Cheesecake Bars
  • Chocolate Brownie Cheesecake
  • No Bake Very Berry Cheesecake
    

    Rating: 5 stars  Difficulty of Recipe: 2 stars
    Review:  When I made the pumpkin swirled version of these back in the fall they came in at 106 calories.  I found at the store reduced fat graham crackers which made them that much better for you.  These are excellent and I will be making them again and again!

    5.0 from 1 reviews

    Skinny Mini Cheesecake

     

    

    Print

    Delicious mini cheesecakes with half of the calories!

    Author: Alyssa

    Ingredients

    • Graham Cracker Crust:
    • 7 graham cracker sheets (I used reduced fat)
    • ½ tsp. ground cinnamon
    • 2 Tbsp sugar
    • 4 Tbsp unsalted butter, melted
    • Cheesecake Mixture:
    • 8 oz. fat free Cool Whip
    • 1 (8 oz) package fat-free cream cheese
    • ¼ cup sugar (or 6 Splenda packets)
    • 2 tsp. vanilla extract

    Instructions

    1. In a food processor or blender, grind up the graham cracker sheets into fine crumbs. If you don't have a food processor, simply place them into a bag and crush them with a rolling pin or cup.
    2. Place the crumbs into a bowl and add ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs and mix well.
    3. Line a cupcake pan with liners and put one tablespoon of the crumbs into the bottom of each cupcake liner. Press down the crumbs with your hand or spoon. Set aside.
    4. In a large bowl or kitchenaid, whip the cream cheese, vanilla, sugar (or splenda) until fluffy. Add the cool whip and whip until smooth.
    5. Using a cookie dough scooper (or spoon), fill each cupcake liner with 1½ scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top.
    6. Place the cupcakes in the fridge for a few hours to set up and become firm. Top with a slice of your favorite fruit and devour!!
    
    Here are the calories from the recipe that I adapted from. This includes the pumpkin swirl and isn’t using reduced fat graham crackers so the calories for this recipe above are reduced.
    Servings: 12 Serving Size: 1 mini cheesecake Calories: 106 Fat: 3.8 g Carbs: 12.1 g Fiber: 0.3 g Protein: 2.8 g Old Points: 2.4 pts Points+: 3 pts