Mini Cheesecakes Recipe – 2 Points +

Mini Cheesecakes

These decadent Mini Cheesecakes are the perfect sweet treat when you need to satisfy that dessert craving. And at just 2 Points + and less than 100 calories each, they will make any Weight Watchers dessert recipe lover a happy camper. I found a traditional mini cheesecakes recipe online, similar to what my mom used to use, and then just subbed out half of the cream cheese for fat free Greek yogurt (seriously, is there any place I can’t use this stuff?!?!?), and used a light cream cheese for the rest. I also used less sugar and added in some vanilla to help keep it sweet. Also, by using Reduced Fat Vanilla Wafers instead of the regular ones, you get a fantastic mini cheesecake for a LOT less fat calories and Weight Watchers Points. I topped mine with fresh blueberries and strawberries since I was making them for a Fourth of July party and I wanted a Red, White and Blue Dessert, but you can really use any fresh fruit you’d like. I’ve made them with cherries, with mangoes and papaya, and with kiwi. They are divine!! Enjoy.

Mini Cheesecakes

Treat yourself to a decadent mini dessert recipe with these portion controlled cheesecakes. At just 2 Points + and less than 100 calories each, these mini cheesecakes are the perfect way to satisfy your dessert craving without the guilt.

Ingredients

  • 12 Reduced Fat Vanilla Wafers
  • 1 8oz package light cream cheese, at room temp
  • 3/4 cup vanilla non-fat Greek yogurt
  • 1/4 cup sugar
  • 1/2 cup liquid egg substitute
  • 1 tbsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
  3. In a medium mixing bowl beat cream cheese until fluffy. Add egg substitute, yogurt, and sugar. Beat until smooth and thoroughly combined.
  4. Fill each baking cup 2/3 full with cream cheese mixture.
  5. Bake in oven for 20 minutes. You may have to adjust the time a bit if they still come out too soft or runny. It will depend on the oven.
  6. Cool on a rack for about 15 minutes until mini cheesecakes reach room temperature, then chill in refrigerator for at least an hour.
  7. Right before serving, top with fresh fruit of your choice.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

Entire recipe makes 12 servings
Serving size is 1 mini cheesecake
Each serving = 2 Points +

PER SERVING: 90 calories; 3g fat; 9g carbohydrates; 5g protein; 0g fiber

Comments

  1. Anonymous says:

    People come up with very similar recipes all the time. Look up anything on Google and you will get hundreds of recipes, all of which have nearly identical ingredients. I frequent skinnytaste and this website, and I appreciate both of the author’s skills and talent of making figure friendly recipes. I highly doubt either of the, would “steal” a recipe from the other. The fun in their blogs is that they are creative and come up with new ideas! I understand the importance of giving credit to people, but she didnt use the same recipe, (similar, but not the same) and she didnt take any pictures from Gina. Please don’t be a blog nazi. :)

  2. Please give credit where credit is due. This recipe is nearly identical to Gina’s recipe on Skinnytaste. (except for the egg substitute vs. egg whites). If you are going to claim that you “changed a recipe” at least say where you got it from.

    • laaloosh says:

      I just looked at the Skinny taste Recipe, and while most of the basic ingredients are the same (as they are in all cheesecake recipes), there are still noticeable differences. She uses flour in hers, mine does not. She uses less vanilla. And she uses egg whites, whereas I use the egg substitute. Almost all mini cheesecake recipes are extremely similar. For example, look at this one from All Recipes: http://allrecipes.com/recipe/mini-cheesecakes-i/. It has almost all the exact same ingredients as Skinnytaste, except for the yogurt. When dealing with such common recipes as this, it’s really impossible for one person to claim the recipe. Though Skinny taste has some good recipes, I did not use/copy the recipe from her site.

      • It is still very similar and the pictures looks EXACTLY like hers – and hers is an original recipe. I think if you are going to change up a recipe that you find, you should state what specific recipe you are changing, not just say “one from the internet”.

        • Lisa A. says:

          Sara, she just told you why it is similar and it is clearly not from skinny taste. Skinny taste did NOT invent this recipe and it is NOT hers. A picture of a similar recipe will look similar don’t you think? If you ask me, it actually looks like skinny taste copied her recipe from all recipes. Anyway, go get a life and stay at skinny taste.

        • Angela D. says:

          Oh my! Are we children? Just eat the dam cheesecake! LOL

        • Sara…I have a 30 year-old recipe from my mother-in-law who was diabetic. It’s also “nearly identical”…which if you think about it, isn’t identical at all! “Nearly” being the operative word! I agree with Angela…LOL!

  3. Billie Parrott says:

    Do you use sugar instead of a substitute like Stevia or Splenda because of taste or
    how it works in the recipe? Or would it not really make that much difference points-wise?
    Thanks for all the great recipes. I come here first when I am looking for something new and healthy.

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