I’ve never made cheesecake before, but I’ve always loved eating it! I was lucky to be able to spend Easter with my immediate family, so I wanted to make something special! This dessert is so easy to make, and making individual tiny cakes helps with portion control Remember, it’s all about balancing happy and healthy! ☺️
I made blueberry and strawberry homemade glazes for the top by mixing berries, stevia, and lemon juice in a pot on the stove over medium heat!
Servings: 10 (1 serving = 1 mini cheesecake)
Calories per serving: 219
Protein per serving: 5g
Carbs per serving: 18g
Fat per serving: 14g
6 sheets graham crackers (crushed)
3 tablespoon butter (melted)
1.5 blocks reduced fat cream cheese (softened)
½ cup Truvia (or you can make your own like i do by mixing ¼ cup sugar and ¼ cup stevia)
⅓ cup light sour cream
1 tablespoon corn starch
½ teaspoon vanilla
1 egg white
1. Pre-heat oven to 350 degrees and line a muffin pan with cupcake papers. Crush graham crackers finely and mix in a large bowl with melted butter, and 1 tablespoon Truvia. Divide evenly between muffin cups and press down firmly to make crust. (You should have 2 empty muffin holes) Pre-bake for 5 mins.
2. While crust is pre-baking, mix cream cheese, the rest of the Truvia, sour cream, corn starch, vanilla, egg, and egg white in a large bowl until creamy and smooth.
3. Remove crusts from oven and top evenly with cheesecake filling mixture. Bake for ~15-20 mins until tops are slightly wrinkled, and middles are no longer jiggly. Allow to cool for 30 mins, then refrigerate for at least 2 hours (I let mine refrigerate overnight) and enjoy!
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