Skinny Mini Cheesecake

Skinny Mini Cheesecake is a light and creamy cheesecake that will melt in your mouth with every bite! Your mouth will be MMMing and AWWWing with this low calorie, healthy dessert that won’t last long after you make it. The sweet topping of fruit, to the fluffy cheesecake middle, with the perfect amount of crust to leave you with the sweet and salty combination that you will need to get through your diet these next few months. 

When I took my first bite of these I wanted to die.  And then I started feeling guilty thinking that I ruined my diet and I was doomed forever.  No my friends.  I wasn’t.  These are only 100 calories.  100 calories!!  These are the absolute best no bake, guilt free, delicious dessert ever invented!  Run, don’t walk to the store and eat one of these for dessert tonight.  You can thank me later. For more healthy desserts to get you through try these Healthy Oatmeal Apple Raisin Cookies, Cowboy Cookies or this Healthy Greek Yogurt Lemon Poppyseeds Pound Cake.

Skinny Mini Cheesecake

It is the beginning of a New Year and most of you have made a commitment to eat better and lose weight.  But oh man what you wouldn’t do to have a bite of your favorite dessert.  Well here is your solution.  These delicious heavenly creations.  My ultimate favorite dessert is cheesecake.  But we all know that they have at least one milllllion calories.  Consider this recipe your new best friend. This dessert will make your life style changes easier and you more happy with a little sweet and salty treat you can enjoy during the day.

How Do You Make Skinny Mini Cheesecake?

  • 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 1 1/2 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!!

Can You Freeze Mini Cheesecake?

Yes, you can! Cheesecake freezes very well! These are perfect to leave in the freezer and take one out at a time. You can leave it in the fridge to thaw and then enjoy once they soften. If you would like to individually wrap them and store in the freezer for easier access or using a Tupperware to store them is great option too. If you need the dessert sooner than later, set it out for 5 to 10 minutes at room temperature and enjoy when those cravings happen instantly.

  • To Freeze: Place the cooled cheesecake on a baking sheet and freeze, uncovered until firm. From here you will wrap each cheesecake tightly with either aluminum foil, plastic freezer wrap or place in a freezer bag. These will last about 2 to 3 months in the freezer. You can thaw the cheesecake in the refrigerator over night.
  • To Refrigerate: Place in an air tight container to store in the refrigerator. Cheesecake tastes best at room temperature. These will last about 1 week in the refrigerator.

Want More Cheesecake Recipes? Enjoy these!

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

Skinny Mini Cheesecake

Prep Time 15 minutes
Cook Time 2 hours
Delicious mini cheesecakes with half of the calories!

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 opackage fat-free cream cheese
  • 1/4 cup sugar or 6 Splenda packets
  • 2 tsp. vanilla extract

Instructions

  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.
  4. In a large bowl or kitchenaid, whip the cream cheese, vanilla, sugar (or splenduntil fluffy. Add the cool whip and whip until smooth.
  5. 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.
  6. 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!!
Nutrition Facts
Skinny Mini Cheesecake
Amount Per Serving
Calories 1482 Calories from Fat 603
% Daily Value*
Total Fat 67g 103%
Saturated Fat 37g 185%
Cholesterol 158mg 53%
Sodium 817mg 34%
Potassium 418mg 12%
Total Carbohydrates 209g 70%
Dietary Fiber 6g 24%
Sugars 134g
Protein 14g 28%
Vitamin A 36.3%
Calcium 36.1%
Iron 23.6%
* Percent Daily Values are based on a 2000 calorie diet.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram

Categories
Cookies and Treats

Comments

Leave a reply
  1. Hi Alyssa, I’m Anne from Life on the Funny Farm (http://annesfunnyfarm.blogspot.com), and I’m visiting from Fantabulous Friday.

    Wow, these look so good. Very timely post, since everyone is renewing their goals/resolutions to lose weight/get fit, etc. Myself included. Can’t wait to try them!

    Anyway, thanks for posting this. If you’ve never visited yet, I hope you can pop by my blog sometime to say hi…

  2. Cheesecake is the dessert of choice around here…but sadly I try to keep it out of the house…I would make my son so happy if I made these for him!

  3. Hey Alyssa! I just wanted to be open with you so I don’t mean it to be mean, but feel free to delete this comment. I was super encouraged by reading your weight loss story and testimony and have always loved your blog for having mainly real whole food ingredients, but then read this recipe and was kind of shell shocked that you would be advocating such toxic ingredients in your recipe especially as you just talked about losing weight.

    For your sake I would really reconsider your choices and do your research because those choices are going to impact you in the long run despite you being thinner at the moment!

    By the way you look fabulous and while I don’t know if I’ve ever commented on your blog I have a handful of favorites from here that I go to religiously! You have been a real testament to home cooks!

    1. Hey Anna! I’m just curious, what ingredients did you think to be toxic? The cool whip? The splenda? Weight loss isn’t equal to quality of ingredients, it’s about calories, and I say this as someone who’s had their own successful weight loss journey. I don’t think it’s very fair that you tell Alyssa she’ll gain the weight back by having some cool whip.

Leave a Reply

Your email address will not be published. Required fields are marked *