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4.2 from 18 votes

Mini White Chocolate Cheesecakes {Gluten Free + Low fat}

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 253 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees and line 6 muffins tins with muffin lines.
  2. Beat cream cheese, Splenda and lemon juice until blended and smooth.
  3. Melt the chocolate in a large bowl in 20 second intervals in the microwave, stiring between each interval, until melted.
  4. Add the melted chocolate, Greek yogurt, egg white and vanilla into the cream cheese mixture and beat until well blended.
  5. Divide the batter evenly between the 6 muffin tins and bake for 20 minutes, or until the cheesecake feels just set
  6. While the cheesecake bakes, it's time to make the topping.
  7. In a medium bowl, mix together the Greek yogurt and Splenda.
  8. Once the cheesecake has baked until just set, divide the topping evenly among each and spread it over the top gently.
  9. Turn the oven temperature down to 250 and bake for 5 minutes more, until the topping feels just set.
  10. Let the cheesecakes cool completely and then refrigerate over night or for at least 5 hours.
  11. If you want to make the hearts:
  12. Line a small cookie sheet with parchment paper.
  13. Melt the white chocolate in 20 second intervals in the microwave, stiring between each interval, until melted.
  14. Stir in as much strawberry jam as you want to reach the desired shade of pink.
  15. If the mixture becomes to thick, thin it with a splash of fat free half and half or milk.
  16. 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.
  17. Freeze until hard, about 5-10 minutes, and stick on top of each cheesecake.
  18. Devour!

Nutrition Information

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

% 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.