Mini Cheesecakes!
Serves: 12
  • 2 cups crushed graham crackers, crushed finely
  • 1 tbsp. butter, melted
  • ¼ cup semisweet white chocolate chips, melted
  • ¼ cup part-skim ricotta
  • ¼ cup nonfat plain Greek yogurt
  • 4 fresh strawberries, diced
  1. Add graham crackers and butter in bowl and stir until butter is evenly distributed.
  2. Using a spoon, take a layer of graham cracker mixture and divide evenly between muffin holders. Press firmly to make a graham cracker “bed” flat and even.
  3. Melt white chocolate chips using a double boiler until all chips are melted. If you don’t have a double broiler, use 2 pans, the bottom pan with boiling water and the top pan with the melting chocolate.
  4. Combine melted chocolate, ricotta and Greek yogurt in a small bowl.
  5. Spoon about 1 tablespoon of the mixture on each graham cracker crust and top with a couple of strawberries.
  6. Place in fridge for about 30 minutes so the graham cracker crust hardens. Enjoy!!
Nutrition Information
Calories: 98 Fat: 4 g Saturated fat: 2 g Carbohydrates: 14 g Sugar: 7 g Sodium: 96 mg Fiber: 0 g Protein: 2 g
Recipe by Nutrition Twins at