Mini Cheesecakes with Graham Cracker Crust

Mini Cheesecakes with Graham Cracker Crusts are the perfect dessert when you want a sweet bite after dinner or a mid-afternoon pick-me-up. Graham cracker crumbs are combined with melted butter and baked in a muffin tin to form the perfect crust. The decadent cheesecake filling is made from a mixture of cream cheese, yogurt, cinnamon sugar, vanilla extract and egg whites, making this sweet treat perfectly easy to work into your day.

Course dessert

Keyword cheesecake, dessert, sweets

Prep Time 10

Cook Time 35

Servings mini cheesecakes

Calories 113kcal

Author Steph

Equipment

muffin tin

Ingredients

Graham Cracker Crust

6 tablespoons graham cracker crumbs
1.5 tablespoons light butter melted
cooking spray

Cheesecake Filling

6 tablespoons reduced fat cream cheese
3/4 cup plain non fat Greek yogurt
1 tsp vanilla extract
3 tsp McCormick brand cinnamon sugar
3 tablespoons liquid egg whites
optional topping: powdered sugar and cinnamon

Instructions

Preheat the oven to 325F.
Place the butter in a small bowl, and melt it in the microwave.
Stir in the graham cracker crumbs. The mixture should be crumbly, like wet sand.
Spray six openings in the muffin tin generously with cooking spray.
Divide the graham cracker crumb mixture evenly among each muffin tin (approximately 1 tablespoon each) and press it down with your fingers.
Bake the crusts for 10 minutes.
Remove the muffin tin from the oven.
Combine the ingredients for the filling, and whisk together.
Add more cooking spray to the tops and sides of the muffin tin openings with the cooked graham cracker crust. Again, be generous here.
Add 2 tablespoons of filling on top of each cooked graham cracker crust.
Return the muffin tin to the oven and bake for 25 minutes.
Remove the tin from the oven and allow it to cool to room temperature.
Once at room temperature, place the entire muffin tin in the refrigerator to chill for 20 minutes before removing the cheesecakes.
Using a knife, carefully move the knife along the perimeter of each muffin tin to loosen the cheesecakes. Then, carefully lift each cheesecake out of the muffin tin.
Top with cinnamon and powdered sugar, if desired.
Place the cheesecakes on a dish and put them back in the fridge until serving; best when served chilled.

Notes

WW points:

3 WW points each (blue and purple plans)
4 WW points each (green plan)

WW PersonalPoints™: Click here to track this recipe in the WW app.

Nutrition