Cheesecake—sweet, creamy, delicious and fattening. Our solution? Miniature lower-fat versions. While these aren’t healthy, they’re certainly healthier. And they’re still decadent. You’ll need cupcake liners but if you don’t have any you can make your own from parchment paper like we did here.
Prep Time: 10 minutes
Cook Time: 20 minutes
1 1/4 C crushed graham cracker
3 T brown sugar
5 T melted unsalted butter
8 oz (1 pack) low-fat cream cheese
1 “egg” (we use Ener-G egg replacer)
1/4 C low-fat sour cream
1/4 C sugar
1 t vanilla
1/4 C lime juice
1/4 C sugar
1/4 t cornstarch
Desired toppings (blueberries, strawberries, raspberries and/or chocolate are nice!)
Preheat oven to 350° and place liners in cupcake tin.
Stir together graham crackers, brown sugar and butter. Press mixture in bottom of each cupcake liner to make the crust.
Mix room-temperature cream cheese until fluffy then add “egg,” sour cream, sugar and vanilla.
Pour cheesecake mixture in cupcake tin atop crust, filling each about 3/4 of the way.
Bake for around 20 minutes just until they start to brown. Refrigerate for a few hours.
Heat lime juice, sugar and cornstarch over medium-low until it starts to boil. Cook for one more minute then let it cool until it begins to thicken.
Just before you’re ready to serve, brush each cheesecake with the sugar topping then place berries on top. Drizzle sugar topping over the berries.
*Note: We’ve made this vegan before and they’re delicious. Just replace the cream cheese, sour cream and butter with vegan ingredients.