Mini Berry Cheesecakes

Get ready to feast your eyes and your appetites … but don’t worry too much about your waistline. My newest recipe for Mini Berry Cheesecakes keeps the calories in check without losing the luscious flavor and texture we’ve all come to expect from cheesecake.

This is a have-it-your-way recipe. You can garnish your own bite-size treats with any number of toppings: blueberries, strawberries, raspberries, sliced almonds, toasted coconut, fresh mint, and/or maple syrup.

Here at Liz’s Healthy Table, I’m all about giving recipes a healthy “fix,” and for this one, I trimmed the fat and calories by switching to 1/3-less fat cream cheese, creating a light “crust” using wonton wrappers, and I made it mini to keep the portion size down. I topped my cheesecakes with nutrient-rich berries and almonds and boosted the flavor with one of my favorite ingredients: almond extract.

Here’s what these babies look like before they’re popped into the oven.

Mini Berry Cheesecakes

 

Author: Liz

Nutrition Information

• Serves: 20 Cheesecakes

• Serving size: 2 Cheesecakes
• Calories: 120

• Fat: 3.5g
• Saturated fat: 2.0g
• Carbohydrates: 17g
• Sodium: 190mg
• Fiber: 1g
• Protein: 5g

Recipe type: Dessert

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Ingredients

Cheesecakes:

• 20 square won ton wrappers
• One 8-ounce package ⅓-less-fat cream cheese (Neufchatel)
• 1 large egg
• ⅓ cup granulated sugar
• 2 tablespoons 0%-fat vanilla Greek yogurt
• 1 tablespoon all-purpose flour
• ½ teaspoon almond or vanilla extract

Optional Toppers:

• Sliced strawberries, blueberries, raspberries
• Shredded coconut (sweetened or unsweetened), lightly toasted
• Sliced almonds, lightly toasted
• Pure maple syrup
• Tiny mint leaves

Instructions

1. Preheat the oven to 350°F. Spray 20 mini muffin cups with nonstick cooking spray and set aside. Press a won ton wrapper into each muffin cup, letting it extend over the sides. In a medium bowl whisk together the cream cheese, egg, sugar, yogurt, flour, and almond extract until smooth and creamy.
2. Carefully spoon equal amounts of the mixture into each lined cup using a small spoon.
3. Bake until the wrappers are browned and the filling is set, 16 to 18 minutes. Let cool before removing from tins.
4. Set out the optional toppers and let everyone decorate their own cheesecakes, or create a “chef’s” assortment using the different berries.

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