Healthy Cheesecake Cupcakes

(5.0)
By Judy Capodanno
Published 2/7/2022
Dietitian Reviewed: Jane Schwartz, RDN, CLT
Approved for These Diets:
Heart Healthy | Gluten Free | Diabetic | Vegetarian
Healthy Cheesecake Cupcakes

Easy, adorable, and perfectly sweet, these velvety yogurt-based cheesecakes are baked in the oven and chilled before being topped with delicious fresh fruit. Honey, reduced-fat cream cheese, and vanilla combine for an unforgettably creamy bite.

Total Time
60 minutes
Servings
12
Calories
134
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Ingredients

Recipe yields 12 servings

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Helpful How-To Video

How to Make Cheesecake Cupcakes

  1. Step 1

    Preheat oven to 350°. Line a mini muffin pan with 24 mini-cupcake liners.

  2. Step 2

    In a small bowl, combine the almonds with the coconut oil. Divide the mixture among the cupcake liners and press the mixture into the cupcake liners to form a crust.

  3. Step 3

    In a small bowl, beat the cream cheese and yogurt until smooth. Beat in the honey and vanilla. Add egg and egg whites; beat until blended.

  4. Step 4

    Fill each mini-cupcake liner with cream cheese mixture. Bake for 15 to 20 minutes, or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly).

  5. Step 5

    Top each mini cheesecake with blueberries or strawberries. Chill for at least 1 hour. Keep chilled until serving.

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Nutrition Facts

Serving Size:
2 cheesecakes

134
Calories
8
g
Fat
35
mg
Cholesterol
104
mg
Sodium
9
g
Carbs
4
g
Sat. Fat
0
g
Fiber
6
g
Protein
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