These mini cheesecakes with fresh blueberries are a calorie friendly dessert perfect for dinner parties.
Lightening up recipes is my thing, so even dessert recipes don’t escape efforts to make them calorie friendly. I just can’t seem to resist replacing full-fat ingredients with lighter versions, just to see if I can detect a difference.
The bottom line is whether it’s worth reducing the calories, or not. The only way to tell is if people eat it. Just place a dish you question on the counter at work. If it’s gone an hour later, it’s good. If you have any left by lunch, toss the recipe.
This cheesecake recipe from The Ungourmet is a keeper. I don’t know anyone who will pass up a piece of cheesecake. I love these because they portion control themselves.
I swapped out light versions of ricotta and cream cheese and used blueberries instead of strawberries. My cheesecakes were still sweet and creamy. I’m thinking my next version of these delicious treats will be with a chocolate cookie crust.
The ideas are endless! Happy baking!
Slender Mini Blueberry Cheesecakes
20 minPrep Time
30 minCook Time
50 minTotal Time
- 2 cups low fat graham crackers
- 10 tablespoons butter, melted
- 2 cups low fat ricotta
- 2 cups low fat cream cheese
- 2 tsp vanilla
- 3 medium eggs, slightly beaten
- 1 1/2 cups powdered sugar
- 2 cups blueberries
- Preheat oven to 325.
- Process graham crackers to a fine crumb, then add butter and process until mixed.
- Line muffin tins with paper cups and press 1 tbs crumb mixture into the bottom of each muffin tin.
- In a large bowl, using and electric mixer, mix ricotta and cream cheese until smooth.
- Add vanilla and sugar, mixing until smooth.
- Slowly add eggs and mix until smooth.
- Pour into muffin cups.
- Bake 25 - 30 minutes. I cooked mine just a bit too long, so watch your cooking time carefully. Cool and then top with blueberries.
Amount Per Serving
Total Fat: 9.96g
Total Carbs: 17.41g
Dietary Fiber: 0.49g
Old Weight Watchers Points 4