Description
Indulge in a delightful treat without the guilt with these Low Calorie Mini Raspberry Cheesecakes. Perfect for any occasion, these little desserts feature a creamy cheesecake filling made with low-fat cream cheese and Greek yogurt, complemented by fresh raspberries and a light graham cracker crust. Each mini cheesecake is portion-controlled to satisfy your sweet cravings while keeping your calorie intake in check. Whether it’s a casual gathering or a celebratory dinner, these cheesecakes are sure to impress!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons honey or agave syrup
- 8 ounces low-fat cream cheese, softened
- ½ cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, cocoa powder, honey/agave syrup, and melted butter. Press into muffin tin lined with cupcake liners.
- Bake crust for 8-10 minutes until set; let cool.
- In another bowl, beat cream cheese until smooth. Add Greek yogurt, honey/agave syrup, vanilla extract, and egg; mix until creamy.
- Gently fold in raspberries and fill muffin tin with the mixture.
- Bake for 20-25 minutes until centers are slightly jiggly; cool at room temperature then chill for at least 2 hours.
- Remove from tin and garnish with extra raspberries before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (60g)
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg