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Fruit-Topped Mini-Cheesecakes recipe

Who doesn’t like cheesecake? These individualcheesecakes are even better because they are lower in fat andcalories!

Recipe: Fruit-Topped Mini-Cheesecakes

8 gingersnap cookies
12-ounces light Neufchatel or light cream cheese, softened,cut up
2 extra-large egg whites or 1/4 cup Egg Exchange
1/3 cup granulated sugar1 teaspoon vanilla or rum extract
Fruit toppings: Fresh fruit slices (peaches, bananas, grape halves,berries), cherry, apricot or berry preserves ororange marmalade

  • Preheat oven to 325°F (160°C).Line 8-cup muffin pan with paper baking cups.
  • Place one cookie in the bottom of eachcup.
  • In a blender or food processor bowl (orelectric mixer), place cheese, egg whites, sugar and extract.Cover and blend until mixture is smooth. Spoon into muffin pan(cups will be nearly full).
  • Bake 22 to 25 minutes or until set.
  • Remove from oven to cooling rack. Cool,then cover and refrigerate.
  • To serve, top with desired toppings.
  • Create a cheesecake rainbow by toppingeach cake with a different fruit topping.

    Makes 8 servings.

    Note: Recipe can be halved to make 4, doubledto make 16 or tripled to make 24.

    Nutritional Analysis:
    Fort cheesecake: Fat 11 grams; Calories 180; Saturated 6 grams;Protein 6 grams; Unsaturated 5 grams; Carbohydrates 16 grams;Cholesterol 35 mg.

    Recipe provided courtesy of Chino ValleyRanchers.

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  • Comments

    1 Comment


    Store loosely covered in refrigerator. Cheesecakes will last up to 4 days in refrigerator or can be frozen for up to one month. Once you add the fruit, eat within the day. Want to attempt making these mini cheesecakes for my son s birthday. Just wondering, how did you manage to get the cheesecakes out of the muffin pan without breaking?

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