Kick back, take a break, and enjoy this guilt-free cheesecake! It’s the perfect way to celebrate National Cheesecake Day!

This week marks an exciting holiday for anyone with a sweet tooth (us included!) since it’s National Cheesecake Day! Of course, as always, you don’t want to go overboard, it’s all about moderation. So you can indulge guilt-free with these portion-controlled healthy versions of the real deal! To help you celebrate, here’s a simple, easy and delish cheesecake for you!

And if you like other pre-portioned treats or if you’re a muffin fan, check out our Skinny Banana Bread Muffins, our Skinny Mini Muffins and our Mini Frittata Muffins

Mini Cheesecake

Makes 12 Servings (12 mini cheesecakes)

Ingredients

2 cups crushed graham crackers, crushed finely

1 tbsp. butter, melted

1/4 cup semisweet white chocolate chips, melted

1/4 cup part-skim ricotta

1/4 cup nonfat plain Greek yogurt

4 fresh strawberries, diced

Directions

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 Facts: 98 calories, 4 g fat, 2 g saturated fat, 96 mg sodium, 14 g carbs, 0 g fiber, 7 g sugar, 2 g protein

Mini Cheesecakes!

 

Print

Serves: 12

Ingredients

• 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

Instructions

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

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