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Print This Mini Strawberry Cheesecakes Recipe

Mini Strawberry Cheesecakes Recipe

Mini Strawberry Cheesecakes

These luscious mini strawberry cheesecakes are an absolute hit on any dessert tray!
Simple to make ahead of time and topped at a later date. These cheesecakes can be wrapped in plastic wrap and stored in the freezer for up to one month.

1- 8 oz. pkg. light cream cheese
1 large egg
2 teaspoon corn starch
1/3 cup sugar
2 - 6 oz. containers low fat strawberry yogurt
1 1/2 cups crushed graham crackers
2 tablespoons sugar
2 tablespoons coconut oil, melted
1 pint fresh strawberries
1/2 cup dark chocolate chips


Oven Temp: 300°
Recipe Cooking Time:
Cheesecake Pan Type: cupcake pan

Mini Strawberry Cheesecake Directions

Preheat Oven. Line 12 regular-size muffin cups with paper baking cup liners.

In a medium bowl or food processor combine the crushed graham crackers with the melted coconut oil and 2 tablespoons of sugar. Press about 1 tablespoon of crumb crust into the bottom of each lined muffin cup.

In a medium bowl or food processor combine the cream cheese, 1/3 cup of sugar and egg. Beat until smooth, add in the yogurt and corn starch, beat on low until smooth. Spoon about 3 tablespoons of batter into each cup.

Bake mini strawberry cheesecakes for the allotted time, until the edges are firm and center is barely set. Turn oven off at this point and let the mini cheesecakes set in the oven for another 30 minutes.

Remove cheesecakes from oven and cool for another 30 minutes. Cover and refrigerate for at least 3 hours.

Top the mini cheesecakes with strawberries and drizzle with melted dark chocolate.

To melt the dark chocolate chips, place in a microwavable container. Microwave on high for 30 to 60 seconds, stirring every 15 seconds.

Nutritional Facts for Mini Strawberry Cheesecakes
Serving Size 107 g
Calories 196
Calories from Fat 82
Total Fat 9.1g 14%
Saturated Fat 5.4g 27%
Trans Fat 0.0g
Cholesterol 29mg 10%
Sodium 175mg 7%
Potassium 120mg 3%
Total Carbohydrates 26.5g 9%
Dietary Fiber 1.1g 4%
Sugars 19.5g
Protein 4.0g
Vitamin A 1% Vitamin C 29% Calcium 5% Iron 4%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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