Skinny Mini Cheesecake

By srumbel

Delicious mini cheesecakes with half of the calories!
from therecipecritic.com

Ingredients

• Graham Cracker Crust:
• 7 graham cracker sheets (I used reduced fat)
• 1/2 tsp. ground cinnamon
• 2 Tbsp sugar
• 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

Preparation

Step 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.
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.
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.
In a large bowl or kitchenaid, whip the cream cheese, vanilla, sugar (or splenda) until fluffy. Add the cool whip and whip until smooth.
Using a cookie dough scooper (or spoon), fill each cupcake liner with 1½ scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top.
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!!


Here are the calories from the recipe that I adapted from. This includes the pumpkin swirl and isn’t using reduced fat graham crackers so the calories for this recipe above are reduced.
Servings: 12 Serving Size: 1 mini cheesecake Calories: 106 Fat: 3.8 g Carbs: 12.1 g Fiber: 0.3 g Protein: 2.8 g Old Points: 2.4 pts Points+: 3 pts