Cheesecake Muffins
Get your cheesecake "fix" for 100 calories with these individual Cheesecake Muffins!
Ingredients
Graham Cracker Crust
- 4 graham crackers
- 1 tablespoon butter melted
Cheesecake Filling
- 6 tablespoon cream cheese
- 6 oz nonfat greek yogurt
- ¼ cup sugar
- 2 large eggs
- 1 tablespoon flour
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat to 325 degrees.
- Line 10 cups of a muffin tin with liners.
- Pulse the graham crackers and butter food processor until fine and crumbly. Divide the mixture evenly between the 10 liners, pressing it into the bottom to form the crust. Bake 8-10 minutes.4 graham crackers, 1 tablespoon butter
- While the crusts are cooling blend the cream cheese, yogurt, sugar, egg, flour, lemon zest, vanilla and salt until smooth.6 tablespoon cream cheese, 6 oz nonfat greek yogurt, ¼ cup sugar, 2 large eggs, 1 tablespoon flour, 1 teaspoon lemon zest, 1 teaspoon vanilla extract, Pinch of salt
- Divide the batter between the 10 liners. Bake the cheesecakes for 25-30 minutes. They should barely jiggle when you shake the pan.
- Chill for at least 2 hours.
Notes
- This is NOT an overly sweet cheesecakes. You can increase the sugar to a third of a cup if you like them sweeter.
- I topped mine with a homemade berry sauce (frozen berries, lemon juice, sugar to taste, warmed and pureed) but fresh fruit or even just a dollap of jam would be tasty!
- I used my bullet for all the processing. No bowl required! Barely a dish to wash. :)
Nutrition
Serving: 1muffinCalories: 100kcalCarbohydrates: 9gProtein: 4gFat: 5gSugar: 7g
Tried this recipe?Let us know how it was!