Raspberry Vanilla Cheesecake Bites

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Make these miniature Raspberry Vanilla Cheesecake Bites for your next party or get together, and savor all the flavor of an indulgent dessert for just 50 calories a cheesecake!

Raspberry Vanilla Cheesecake Bites

Print this recipe!

Makes 40 cheesecake bites

Ingredients:
6 full sheets graham crackers
1-1/2 Tablespoons melted butter
8oz 1/3 less fat cream cheese, softened
8oz Vanilla Greek Yogurt (not low-fat or non-fat)
2/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup egg substitute, like Egg Beaters
1 Tablespoon cornstarch
1/2 cup sugar-free raspberry jam

Directions:

  1. Preheat oven to 350 degrees. Process graham crackers in a food processor until they are fine crumbs. Pour in melted butter and pulse to combine.
  2. Line a mini muffin tin with mini muffin liners, and scoop 1 teaspoon graham cracker mixture into each cup. Using the bottom of a shot glass, press down on the crumbs to flatten into a crust.
  3. In a food processor, blend cream cheese, Greek yogurt, sugar, vanilla and salt until very smooth. Add in egg substitute and blend to combine. Add in cornstarch and blend to combine.
  4. Spoon 1 Tablespoon cheesecake filling into each mini muffin cup on top of the flattened crust. Bake for 15-17 minutes, or until each cheesecake is set in the middle and a toothpick inserted into the middle comes out clean. Remove from the oven and let cool for 15 minutes.
  5. Place jam in a microwave-safe bowl and heat for 20 seconds, stirring halfway through. Drizzle 1/2 teaspoon melted jam on top of each cheesecake bite. Place in the refrigerator for at least 2 hours before serving.

Other topping options:

  • For Turtle Cheesecakes, add magic chocolate shell, caramel sauce, and a walnut piece after the cheesecakes have baked and cooled for 15 minutes, then refrigerate for at least 2 hours before serving.
  • For fresh fruit cheesecakes, add fresh berries on top of the cheesecakes just before serving instead of adding jam.

Comments

  1. Lynn 12.18.2011

    I realize you’re using egg substitute, but I really don’t want to buy for just one recipe. Would you substitute 1 egg for the egg substitute?

  2. Heather 12.21.2011

    Shall I store these in the fridge? How long will they keep? Thanks

  3. Kocinera 02.14.2012

    These look so gorgeous! I love raspberries and I love cheesecake, so the two together sound great!

  4. Natalie 03.25.2012

    Do you know if these are okay to freeze? I want to make them today, but serve them next weekend.

    Thanks!

  5. Robie 06.08.2012

    Ahh forgot to put the graham crackers at the bottom of the muffin liners and mixed it in with the mix? Disaster? I guess I’l find out in a few minutes. haha

  6. Sandy Collester 01.28.2013

    I was wondering why the yogurt needs to be the full fat variety? These look wonderful. I’m thinking of topping them with no sugar added cherry pie filling.

    Thanks!

  7. Jessica 04.03.2013

    I tried them… and I put hazelnut spread on top instead of fruit… and it was delish!!!

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