Healthier Mini NYC Baked Cheesecakes
Cute little cheesecakes baked in a muffin tin. Quick and healthier than traditional cheesecake and perfectly portioned.
1/2 cup crushed cookies or almond meal/flour
2 tbsp salted butter
230gm/8oz block cream cheese
1 tbsp Greek yoghurt or sour cream
1/2 tsp vanilla extract
1/2 tsp lemon juice and zest
1 large egg
1/4 cup sweetener (sugar/maple syrup/honey)
1 cup berries, fresh or frozen
sweetener (sugar/maple syrup/honey)
Preheat the oven to 180°C/350°F. Grease or line muffin tray, set aside.
To make the crust, melt butter until liquid and mix with cookies or almond meal/flour until dough is formed.
Divide the dough evenly amongst 6 muffins tin holes and press into the bottom. Bake crusts for 5 minutes until slightly brown.
In a large bowl, add cream cheese, yoghurt and beat it with an electric mixer or by hand until creamy. Then add vanilla, lemon, egg and sweetener. Beat until all combined.
Pour or spoon that batter over the the crust-bottomed muffin tin cups evenly.
Bake for roughly 15 minutes until slightly jiggly. The cheesecakes will rise while in the oven but settle again while in the fridge.
Refrigerate cheesecakes for at least 45 minutes before inverting to remove from tin.
Add berries and sweetener into a small saucepan. Using a fork or back of a spoon, squish berries as much as possible to release juice. Blender can also be used for this.
Simply cook over medium low heat for 2-3 minutes to thicken. 1/4 tsp cornflour/starch can be added here to thicken however omitted to keep low cal.
Bring it together
Place cooled cheesecakes on a plate and drizzle with berry sauce. Enjoy!