Mini White Chocolate Cheesecakes {Gluten Free + Low fat}
User Reviews
4.2
18 reviews
Good
Mini White Chocolate Cheesecakes {Gluten Free + Low fat}
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No one will notice that these quick and easy Mini White Chocolate Cheesecakes are low fat and under 200 calories! Gluten free cheesecake for dessert!
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Ingredients
For the cheesecake:
- 1 8 oz Pkg Reduced fat cream cheese softened, don't use fat-free
- 1/4 cup +1 tbsp Splenda or zero calorie sweetener of choice or sugar
- 1/2 tsp fresh lemon juice
- 3 oz Bakers white chocolate 3 squares
- 1/4 cup +2 Tbsp Fat-free plain Greek yogurt
- 1 large egg white
- 1/2 tsp vanilla
For the topping:
- 1/2 Cup fat-free plain Greek yogurt
- 2 tbsp splenda or zero calorie sweetner of choice (or sugar)
For the white chocolate strawberry hearts:
- 1/4 cup white chocolate chips
- strawberry jam
- fat free half and half or milk
Instructions
- Preheat oven to 350 degrees and line 6 muffins tins with muffin lines.
- Beat cream cheese, Splenda and lemon juice until blended and smooth.
- Melt the chocolate in a large bowl in 20 second intervals in the microwave, stiring between each interval, until melted.
- Add the melted chocolate, Greek yogurt, egg white and vanilla into the cream cheese mixture and beat until well blended.
- Divide the batter evenly between the 6 muffin tins and bake for 20 minutes, or until the cheesecake feels just set
- While the cheesecake bakes, it's time to make the topping.
- In a medium bowl, mix together the Greek yogurt and Splenda.
- Once the cheesecake has baked until just set, divide the topping evenly among each and spread it over the top gently.
- Turn the oven temperature down to 250 and bake for 5 minutes more, until the topping feels just set.
- Let the cheesecakes cool completely and then refrigerate over night or for at least 5 hours.
- If you want to make the hearts:
- Line a small cookie sheet with parchment paper.
- Melt the white chocolate in 20 second intervals in the microwave, stiring between each interval, until melted.
- Stir in as much strawberry jam as you want to reach the desired shade of pink.
- If the mixture becomes to thick, thin it with a splash of fat free half and half or milk.
- Spoon the melted chocolate into a pastry bag (or just use a plastic sandwich bag and cut one of the corner tips off) and pipe hearts onto the parchment paper.
- Freeze until hard, about 5-10 minutes, and stick on top of each cheesecake.
- Devour!
Nutrition Information
Show Details
Calories
253kcal
(13%)
Carbohydrates
26g
(9%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.002g
Cholesterol
29mg
(10%)
Sodium
190mg
(8%)
Potassium
212mg
(6%)
Fiber
0.05g
(0%)
Sugar
24g
(48%)
Vitamin A
242IU
(5%)
Vitamin C
0.3mg
(0%)
Calcium
134mg
(13%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 29mg | 10% |
| Sodium | 190mg | 8% |
| Potassium | 212mg | 5% |
| Fiber | 0.05g | 0% |
| Sugar | 24g | 48% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 134mg | 13% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
18 reviews
Good
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