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    Mini New York Cheesecakes

    Low PotassiumLow ProteinVegetarianNo ShellfishNut-FreeAmericanDessert
    Mini New York Cheesecakes
    Low PotassiumLow ProteinVegetarianNo ShellfishNut-FreeAmericanDessert
    12 servings
    Active time: 35 minutes
    Total time: 1 hour 30 minutes

    Description

    These mini cheesecakes aren't just adorable—baked in a muffin tin, they're quicker to make than traditional cheesecake and perfectly portioned.

    Directions

    1. Preheat oven to 325°F. Line 12 (1/2-cup) muffin cups with paper liners.
    2. To prepare crust: Combine graham cracker crumbs and 1 tablespoon sugar in a medium bowl. Drizzle in melted butter and stir with a fork to combine. Divide the mixture among the muffin cups (about 1 tablespoon each) and press down with the back of a spoon.
    3. To prepare filling: Beat cream cheese, yogurt, 2/3 cup sugar and lemon zest in a large mixing bowl with an electric mixer on medium speed until combined. Add eggs and egg yolks one at a time, beating well after each addition. Add vanilla and lemon juice and beat, scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups (the cups will be full).
    4. Bake the cheesecakes until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Then refrigerate until cold, about 1 hour.
    5. To prepare topping: Combine strawberries (or cherries) and sugar in a small bowl. Let sit at room temperature, stirring occasionally, for about 1 hour. Then refrigerate until ready to use.
    6. To serve, top each cheesecake with a generous 1 tablespoon of the fruit.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories217 cal
    • Total Fat12.7 g
    • Saturated Fat6.7 g
    • Cholesterol0 mg
    • Sodium191 mg
    • Carbohydrate Total20.3 g
    • Protein5.9 g
    • Phosphorus100 mg
    • Potassium111 mg
    • Fiber0.5 g
    • Calcium65 mg

    Ingredients

    Crust

    • ⅔ cup graham cracker crumbs
    • 1 tablespoon sugar
    • 2 tablespoons butter, melted
    • Pinch of salt

    Filling

    • 2 8-ounce packages reduced-fat cream cheese, softened
    • ¼ cup nonfat plain Greek yogurt
    • ⅔ cup sugar
    • 1 teaspoon lemon zest
    • 2 large eggs
    • 2 large egg yolks
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon juice
    • Pinch of salt

    Topping

    • 1 cup sliced strawberries or chopped pitted cherries (fresh or frozen, thawed)
    • 1 tablespoon sugar

    Ingredients

    Crust

    • ⅔ cup graham cracker crumbs
    • 1 tablespoon sugar
    • 2 tablespoons butter, melted
    • Pinch of salt

    Filling

    • 2 8-ounce packages reduced-fat cream cheese, softened
    • ¼ cup nonfat plain Greek yogurt
    • ⅔ cup sugar
    • 1 teaspoon lemon zest
    • 2 large eggs
    • 2 large egg yolks
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon juice
    • Pinch of salt

    Topping

    • 1 cup sliced strawberries or chopped pitted cherries (fresh or frozen, thawed)
    • 1 tablespoon sugar

    Description

    These mini cheesecakes aren't just adorable—baked in a muffin tin, they're quicker to make than traditional cheesecake and perfectly portioned.

    Directions

    1. Preheat oven to 325°F. Line 12 (1/2-cup) muffin cups with paper liners.
    2. To prepare crust: Combine graham cracker crumbs and 1 tablespoon sugar in a medium bowl. Drizzle in melted butter and stir with a fork to combine. Divide the mixture among the muffin cups (about 1 tablespoon each) and press down with the back of a spoon.
    3. To prepare filling: Beat cream cheese, yogurt, 2/3 cup sugar and lemon zest in a large mixing bowl with an electric mixer on medium speed until combined. Add eggs and egg yolks one at a time, beating well after each addition. Add vanilla and lemon juice and beat, scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups (the cups will be full).
    4. Bake the cheesecakes until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Then refrigerate until cold, about 1 hour.
    5. To prepare topping: Combine strawberries (or cherries) and sugar in a small bowl. Let sit at room temperature, stirring occasionally, for about 1 hour. Then refrigerate until ready to use.
    6. To serve, top each cheesecake with a generous 1 tablespoon of the fruit.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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