I had a brick of cream cheese to spare and I went on the recipe hunt. I love cheesecake, but most recipes call for at least two bricks and I came across another great recipe for individually portioned cheesecake bites that are super simple to make. I modified the recipe and used cinnamon sugar graham crackers as the base instead of a vanilla wafer which worked perfectly. I had cardboard cups that I preferred over the traditional paper cups as they stood nice and tall after baking. I also added some fruit to the top to make them even better and more picture perfect. Note that although the recipe is quick and simple, it takes time for the cream cheese to come to room temperature and for the cheesecakes to cool and set (although I tried one still warm and thought it was great).
- graham crackers
- 8 oz 1/3 less fat cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla
- 6 oz fat-free Greek yogurt
- 2 large egg whites
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp all purpose flour
- 24 berries
Heat oven to 350°.
Line cupcake tin with liners. Place a graham cracker broken into bits at the bottom of each liner.
Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat. Pour into cupcake liners filling half way.
Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.