Skinny Mini Cheesecakes

5 from 2 votes

Cheesecake without the guilt! These skinny mini cheesecakes are light, creamy and will melt in your mouth with every bite! This low-calorie dessert is just what you need to satisfy your sweet tooth and stick to your New Year's resolution.

Prep Time15

Chill Time2

Total Time2 15

Course: Dessert

Cuisine: American

Keyword: skinny cheesecake bites, skinny mini cheesecakes

Servings: Cheesecakes

Author: Alyssa Rivers

Ingredients

Graham Cracker Crust:

7 graham cracker sheets I used reduced fat
1/2 tsp. ground cinnamon
2 Tbsp sugar
4 Tbsp unsalted butter melted

Cheesecake Mixture:

8 oz. fat free Cool Whip
1 (8 opackage fat-free cream cheese
1/4 cup sugar or 6 Splenda packets
2 tsp. vanilla extract

Instructions

In a food processor or blender, grind up the graham cracker sheets into fine crumbs. If you don't have a food processor, simply place them into a bag and crush them with a rolling pin or cup.
Place the crumbs into a bowl and add ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs and mix well.
Line a cupcake pan with liners and put one tablespoon of the crumbs into the bottom of each cupcake liner. Press down the crumbs with your hand or spoon. Set aside.
In a large bowl or kitchenaid, whip the cream cheese, vanilla, sugar (or splenduntil fluffy. Add the cool whip and whip until smooth.
Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top.
Place the cupcakes in the fridge for a few hours to set up and become firm. Top with a slice of your favorite fruit and devour!!

Notes

Originally posted January 3, 2019

Updated January 21, 2023

Nutrition

QR code

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