These mini cheesecakes are perfect for 4th of July or any other summer event. The triple berry combo is delicious and beautiful for presentation. This recipe has been around so I can’t take total credit for it but this is my variation that I wanted to share with you all 🙂 These are a great option for a dessert as they are low carb, low calorie, and protein packed so they are wayyy more filling & figure friendly than typical calorie and sugar laden sweets! Read on for this super easy & minimal ingredient recipe!!
Ingredients:
1 egg
2 egg whites (from eggs not the liquid egg whites)
16 ounces (2 blocks) 1/3 less fat cream cheese (softened-you can pop in the microwave for a few seconds at a time to soften quicker if you need to)
1/2 cup stevia or another zero calorie sweetener suitable for baking
2 tablespoons erythritol (Truvia brand is the cheapest & easiest to find)
1 teaspoon vanilla extract (I love the butter vanilla kind if you can find it I highly recommend as it will give this a richer taste-can find in Michaels or AC Moore cake section)
1/2 blueberries
1/2 cup raspberries
6 strawberries
fat free whipped cream or cool whip (not pictured and optional but highly recommended)
Preheat oven to 350. Line a 12 cup muffin tin with cupcake liners & spray with nonstick spray. Add all ingredients onto a mixing bowl except the berries.
Beat everything (except the berries) in a bowl until smooth and creamy.
Fold in raspberries and blueberries. Evenly distribute mixture between 12 muffin tins. Bake for 20 minutes.
Once cheesecakes are baked let them cool then refrigerate them (overnight is great and the flavors meld the best but several hours or just until chilled is fine too!)
Cut each strawberry in half. Top each cheesecake with a little fat free whipped cream and half a strawberry to serve. Enjoy!!!
Makes 12 cheesecakes
Per serving:
112 calories
8.6 grams fat
4.4 grams carbs
0.5 grams fiber
4.0 grams protein
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