I am absolutely ADDICTED to Pinterest & I found this recipe for these mini cheesecakes !! I am trying to eat healthier & I'm starting a smoothie breakfast regiment/exercise program as well tomorrow, so I thought healthier desserts were most definitely in order !! Cheesecake is my most favorite dessert & these are less than 100 calories !! Yes, you heard me correctly !! These are the easiest No Bake, Guilt-Free little bites of scrumptious on the planet !!
Here is the recipe :
Rating: 5 stars
Difficulty of Recipe: 2 stars
Review: The recipe these came from was a pumpkin swirled version that came in at 106 calories. I found at the store reduced fat graham crackers which make them that much better for you. These are excellent and I will be making them again and again!
Ingredients:
Graham Cracker Crust:
7 graham cracker sheets (I used reduced fat)
1/2 tsp. ground cinnamon
2 Tbsp sugar (I used Splenda, so even less calories)
4 Tbsp unsalted butter, melted
Cheesecake Mixture:
8 oz. fat free Cool Whip
1 (8 oz) package fat-free cream cheese
1/4 cup sugar (or 6 Splenda packets)
2 tsp. vanilla extract
Review: The recipe these came from was a pumpkin swirled version that came in at 106 calories. I found at the store reduced fat graham crackers which make them that much better for you. These are excellent and I will be making them again and again!
Ingredients:
Graham Cracker Crust:
7 graham cracker sheets (I used reduced fat)
1/2 tsp. ground cinnamon
2 Tbsp sugar (I used Splenda, so even less calories)
4 Tbsp unsalted butter, melted
Cheesecake Mixture:
8 oz. fat free Cool Whip
1 (8 oz) package fat-free cream cheese
1/4 cup sugar (or 6 Splenda packets)
2 tsp. vanilla extract
1. In a food processor or blender, grind up the graham cracker sheets into fine crumbs. If you don't have a food processor, simply place them into a bag and crush them with a rolling pin or cup.
2. Place the crumbs into a bowl and add ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs and mix well.
3. Line a cupcake pan with liners and put one tablespoon of the crumbs into the bottom of each cupcake liner. Press down the crumbs with your hand or spoon. Set aside.
3. In a large bowl or Kitchenaid, whip the cream cheese, vanilla, sugar (or Splenda) until fluffy. Add the cool whip and whip until smooth.
4. Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top.
5. Place the cupcakes in the fridge for a few hours to set up and become firm. Top with a slice of your favorite fruit and devour !!
I left mine in the fridge overnight !! These were absolutely delicious ! Try them & let me know what you think !!
