This muffin-tin mini cheesecake recipe is an adorable, healthy dessert that’s the perfect cute size. If making 2 dozen seems like overkill, the recipe can easily be cut in half. If you avoid gluten, use gluten-free graham crackers to make the crust.
24 servings II Active Time: 35 minutes II Total Time: 3 hours 10 minutes (including 3 hours chilling & cooling time)
- 1 1/2 cups graham cracker crumbs (from about 10 whole graham crackers)
- 3 tablespoons canola oil
- 1 15-ounce container part-skim ricotta cheese
- 2 8-ounce packages reduced-fat cream cheese, at room temperature
- 4 large eggs
- 1 cup sugar
- 2 teaspoons lemon zest
- 5 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups blueberries, fresh or frozen (not thawed), divided
- Preheat oven to 325°F. Line 24 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
- Combine graham cracker crumbs and oil in a small bowl. Press about 2 teaspoons in the bottom of each muffin cup.
- Beat ricotta in a large mixing bowl with an electric mixer until smooth. Add cream cheese, eggs, sugar, lemon zest and juice, vanilla and salt; beat until smooth. Fold in 1 cup blueberries. Spoon about 1/4 cup cheesecake batter into each muffin cup. Sprinkle each cheesecake with some of the remaining blueberries.
- Bake the cheesecakes until almost set in the center, 32 to 35 minutes. Let cool in the tin on a wire rack until room temperature, about 1 hour. Loosely cover with plastic wrap and refrigerate until cold, at least 2 hours and up to 1 day.
Per serving : 165 Calories; 9 g Fat; 4 g Sat; 3 g Mono; 50 mg Cholesterol; 16 g Carbohydrates; 5 g Protein; 0 g Fiber; 176 mg Sodium; 82 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 1/2 medium-fat meat, 1 fat
Tips & Notes
- Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.
From EatingWell: July/August 2015