Oh cheesecake, how I love thee!  Really, what else do I have to say other than you will be in cheesecake heaven in just one bite!  Plus these are a mini version so you can satisfy your  sweet tooth without overindulging.  They also freeze really well!  I like taking one out before I sit down to dinner and it’s ready by the time I’m finished.  If you thaw them completely the cookie bottom does get a little soft but they still taste delicious!!!  ENJOY!

Ingredients:

  • 9 Clean Eating Chocolate Fudge Cookies (recipe here)
  • 8 oz neufchatel cream cheese, at room temperature
  • 2-3 tbsp honey (I use 2 tbsp of honey but if you like a sweeter cheesecake use 3 tbsp)
  • 1 tsp pure vanilla extract
  • 1 large egg, at room temperature
  • 1/3 cup low fat, plain Greek yogurt

Preparation:

  1. Preheat oven to 275 degrees.
  2. Line a standard muffin tin with paper (or foil) cups .

    Place cookies in the bottom of each muffin cup

  3. Place one whole cookie in the bottom of each paper muffin cup.
  4. In a large bowl add neufchatel, honey and vanilla then beat with a mixer until well combined (you can do this by hand if you want a good arm workout!).

    Add in one egg and beat well

  5. Next add in the egg and beat until throughly combined.  Now add in the yogurt and continue to beat until you have a smooth and creamy batter.

    Spoon batter into each muffin cup until almost filled to the top

  6. Spoon batter evenly among the 9 cups and  fill each one almost to the top.
  7. Bake your cheesecakes on the center rack, rotating the pan halfway through cooking, until the filling is set, about 22-24 minutes.

    Let cool on a wire rack and then transfer to the fridge for 4 hours

  8. Remove cheesecakes from the oven and let cool on a wire rack.  Chill in the refrigerator for at least 4 hours, or overnight, before serving.

Nutritional Info:

Makes 9 servings.

Serving size 1 mini cheesecake.

Nutrients per serving:  Calories: 146.5, Cal. from Fat: 68.5, Total Fat: 7.5g, Sat. Fat: 4.5g, Carbs: 15.5g, Fiber: 1g, Sugars: 10.5g, Protein: 5g, Sodium: 114.5mg, Chol: 53mg

Notes:

Leftover cheesecakes can be stored in a sealed container in the fridge for up to 2 days.  You can also freeze the cheesecakes for up to 6 months.

The Cheesecake Factory used to have a peanut butter cheesecake that was beyond delicious.  It had a chocolate cake crust and was topped with a creamy peanut butter cheesecake.  For my second batch of cheesecakes I decided to try this variation and it was wonderful!!!  I actually used both the fudge cookies for a ‘crust’ and Clean Eating Sugar Cookies (recipe coming soon).  The fudge cookies and peanut butter cheesecake was just like a Reese’s Peanut Butter Cup!  As much as I LOVE Reese’s Peanut Butter Cups I actually preferred the peanut butter cheesecake with the sugar cookie ‘crust’ because it highlighted the peanut butter cheesecake so well.

To try this variation place either the fudge or sugar cookies in your muffin cups and add in 1/3 cup of organic creamy peanut butter to step 4 and continue as directed.  You can also decrease the amount of honey to 1 tbsp when using the peanut butter.

And for you chocolate lovers out there you can add 1/4 cup cocoa powder to step 4 and continue as directed.  Chocolate cheesecake at it’s finest!

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