Kick back, take a break, and enjoy this guilt-free cheesecake! It’s the perfect way to celebrate National Cheesecake Day!
This week marks an exciting holiday for anyone with a sweet tooth (us included!) since it’s National Cheesecake Day! Of course, as always, you don’t want to go overboard, it’s all about moderation. So you can indulge guilt-free with these portion-controlled healthy versions of the real deal! To help you celebrate, here’s a simple, easy and delish cheesecake for you!
And if you like other pre-portioned treats or if you’re a muffin fan, check out our Skinny Banana Bread Muffins, our Skinny Mini Muffins and our Mini Frittata Muffins
Mini Cheesecake
Makes 12 Servings (12 mini cheesecakes)
Ingredients
2 cups crushed graham crackers, crushed finely
1 tbsp. butter, melted
1/4 cup semisweet white chocolate chips, melted
1/4 cup part-skim ricotta
1/4 cup nonfat plain Greek yogurt
4 fresh strawberries, diced
Directions
- Add graham crackers and butter in bowl and stir until butter is evenly distributed.
- Using a spoon, take a layer of graham cracker mixture and divide evenly between muffin holders. Press firmly to make a graham cracker “bed” flat and even.
- Melt white chocolate chips using a double boiler until all chips are melted. If you don’t have a double broiler, use 2 pans, the bottom pan with boiling water and the top pan with the melting chocolate.
- Combine melted chocolate, ricotta and Greek yogurt in a small bowl.
- Spoon about 1 tablespoon of the mixture on each graham cracker crust and top with a couple of strawberries.
- Place in fridge for about 30 minutes so the graham cracker crust hardens. Enjoy!!
Nutrition Facts: 98 calories, 4 g fat, 2 g saturated fat, 96 mg sodium, 14 g carbs, 0 g fiber, 7 g sugar, 2 g protein
- 2 cups crushed graham crackers, crushed finely
- 1 tbsp. butter, melted
- ¼ cup semisweet white chocolate chips, melted
- ¼ cup part-skim ricotta
- ¼ cup nonfat plain Greek yogurt
- 4 fresh strawberries, diced
- Add graham crackers and butter in bowl and stir until butter is evenly distributed.
- Using a spoon, take a layer of graham cracker mixture and divide evenly between muffin holders. Press firmly to make a graham cracker “bed” flat and even.
- Melt white chocolate chips using a double boiler until all chips are melted. If you don’t have a double broiler, use 2 pans, the bottom pan with boiling water and the top pan with the melting chocolate.
- Combine melted chocolate, ricotta and Greek yogurt in a small bowl.
- Spoon about 1 tablespoon of the mixture on each graham cracker crust and top with a couple of strawberries.
- Place in fridge for about 30 minutes so the graham cracker crust hardens. Enjoy!!