Gluten Free Mini Cheesecakes

Surrounded by a new year and plenty of new diet plans focused on deprivation and lonely dessert free nights, we thought we’d bring you a little bit of sweet love in the form of Gluten Free Mini Cheesecakes! If the word ‘cheesecake’ has you cringing and running for your bag of carrots, remember, a new healthy year has plenty of room for health minded indulgences. In fact, we tweaked this cheesecake recipe to include some great protein and lower fat ingredients. As a bonus, these little desserts are all individually portioned so you have the perfect sized sweet treat, without the entire cake staring you down. Try these and tell us you don’t have room in your diet for a little indulgence!

Ingredients

Crust:

Filling:

  • 8oz low fat cream cheese, room temperature
  • 2 cups low fat Greek Yogurt
  • 1 cup sugar, or sugar substitute
  • 3 egg whites
  • 2 egg yolks
  • 1 Tablespoon vanilla
  • 1 Tablespoon lemon juice
  • Pinch of salt

Preparation

  1. Preheat oven to 325 degrees
  2. In a food processor, combine Vanilla Granola and Snickerdoodle Cookies until fine.
  3. Add in butter and mix to form a soft, crumbly blend.
  4. Either press the mixture into individual tart tins or cupcake pans. Press down firmly with the bottom of a flat cup or with your hands.
  5. Place in oven and bake for ten minutes.
  6. Remove and let cool.
  7. While the crusts are cooling, cream together cream cheese and Greek Yogurt until very smooth.
  8. Add sugar, vanilla, lemon juice, and salt until well combined.
  9. Beat in both egg whites and egg yolks and mix for two minutes.
  10. Pour cream cheese mixture over the top of each crust, until 3/4 way up each tin.
  11. Place in oven at 325 degrees and bake for 20 minutes, or until the cheesecakes are set around the edges, but still wiggly in the center.
  12. Turn off oven and crack open while letting the cheesecakes cool inside the oven for an additional hour.
  13. Remove cheesecakes from the oven and pans and place in the refrigerator for two hours.
  14. Before serving top each individual cheesecake with your favorite fruit.

 

 

Enjoy! Now tell us, do you have any other favorite desserts with a healthy twist?

 

8 Responses to “Gluten Free Mini Cheesecakes”

  1. I was looking for an easy Saturday night dessert for my hubby and me and decided on my old standby, mini cheesecakes. This time I put a ‘spinn’ on them using ginger cookies for the crust, adding caramel sauce to the batter, and a final drizzle of caramel over the whipped cream. Yum. Just what I was looking for. Deeeeelicious.

  2. Christen Shoemaker says:

    I made these yesterday with a little variation – I did not have any lemons, so I added a little orange zest and orange juice. As a small indulgence, I melted some dark chocolate and drizzled over the top. They were AMAZING. Thanks for a great recipe!

    I do have a question though – How many cakes is this recipe intended to make? I got 11 out of everything using muffin tins. Am I on the track?

    • Wendy Hofstetter says:

      Hi Christen – I’m so glad you had a chance to try them! Your variations sound delicious. The recipe makes about 12 cheesecakes, so you’re right on track. – Wendy

  3. Cynthia says:

    I’ve never seen UDI products here in Northern Ontario. What can I use instead of a snicker doodle (have NO clue what those are and no I don’t get out much lol!) please and thank you!

  4. Lisa McVaugh says:

    Do you have the breakdown of what these are for example, calories, carbs, fats, etc. I just wondered. Thanks!

  5. Natasha says:

    Can you please post nutritional info? Thanks!

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