So I have this strange sort of obsession with anything mini, more specifically mini food items.
Have you ever seen those mini tacos and tequila shots on Pinterest? I’m so doing something like those for my wedding!
Anyhow, back to the real point of this post… the cheesecake. And in case you haven’t guessed, they’re mini! What could be cuter (and tastier) than healthy mini cheesecakes? Take away the crust (and all the other sugar usually added) and you’re left with a much lower carb, much happier dessert!
Grab some Silicone Cupcake Molds like these, or simply use your regular cupcake liners and get baking! These are so simple to make and they are the perfect grab-and-go dessert for all those summer barbecues and birthdays!
37 grams non-fat plain greek yogurt (just under 3 tbsp)
1 tsp vanilla extract
1 extra large egg (at room temp)
1 egg white
1/2 tbsp cornstarch (could sub for flour)
2 medium strawberries
small palmful blueberry
optional: a couple squares melted dark chocolate
If you haven't already, make sure to set out your eggs and cream cheese for a couple hours until they reach room temp (If you forget this part, it's not the end of the world, since we're making mini cheesecakes and aren't too worried about cracking)
Preheat oven to 325 degrees
In a large bowl, combine your cream cheese, xylitol, vanilla extract, greek yogurt, eggs, egg white and cornstarch with an electric whisk
Pour mixture into cupcake liners
Bake for 25-30m. Edges will be very slightly golden (Note: the cheesecake tops will puff up during baking, but will settle once they cool)
Remove from oven and let cool completely on the counter (1 hour)
Refrigerate for at least 2 hours
Optional: once cheesecakes are done chilling in the fridge, melt a small dark chocolate bar in the microwave at 50% power in increments of 30 seconds. You want to be very careful to not burn the chocolate. Alternatively, you can use a bain marie on the stovetop.
Drizzle melted chocolate atop cheesecakes and let cool (chocolate will harden)