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Raspberry Lemon Mini Cheesecakes

(0 Votes)
Raspberry Lemon Mini Cheesecake
MAKES
11
SERVING SIZE
1 mini cheesecake
CHILL TIME
1 Hr 30 Min
COOK TIME
20 Min
READY IN
1 Hr 50 Min

Bake up a batch of our Raspberry Lemon Mini Cheesecakes and find yourself immersed in tart citrusy flavor! These light cheesecakes are perfectly portioned and low-carb, so you don't have to feel guilty about treating yourself!

What You'll Need:
  • 1 (8-ounce) package low-fat cream cheese, softened
  • 1/3 cup sugar
  • 1/2 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup low-fat plain Greek yogurt
  • 2 large eggs, at room temperature
  • 2 tablespoons white whole wheat flour
  • Fresh raspberries for garnish
  • Confectioners' sugar for sprinkling
What To Do:
  1. Preheat oven to 350 degrees F. Coat a muffin tin with cooking spray or line with paper liners.
  2. In a large bowl, combine cream cheese, sugar, lemon juice, lemon zest, and vanilla; with an electric mixer, beat until smooth. Add yogurt, eggs, and flour and continue to mix until well-blended. Spoon batter into prepared tin, filling each muffin cup 3/4 full.
  3. Bake 18 to 20 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes, then transfer to a wire rack to cool 30 additional minutes.
  4. Refrigerate 2 to 3 hours, or until ready to serve. Top with fresh raspberries and a sprinkle of confectioners' sugar.

Nutritional InformationShow More

Servings Per Recipe: 11

  • Amount Per Serving % Daily Value *
  • Calories 90
  • Calories from Fat 36
  • Total Fat 4.0g 6 %
  • Saturated Fat 2.2g 11 %
  • Trans Fat 0.0g 0 %
  • Protein 4.1g 8 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 45mg 15 %
  • Sodium 114mg 5 %
  • Total Carbohydrates 9.4g 3 %
  • Dietary Fiber 0.1g 0 %
  • Sugars 7.7g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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How cute! These would be so fun to serve up with tea and pastries when I'm expecting company.

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