These delicious New York style mini cheesecakes are just 40 calories a cheesecake. Featuring a simple homemade biscuit base and super low calorie creamy cheesecake filling, these cheesecakes are perfect as a low calorie dessert or snack!
Spoon 2 tsp's of the base into each cupcake liner, flatten using a spoon to evenly distribute the dough and bake at 180°C for 5 minutes. Set aside once baked.
In the meantime, make the cheesecake filling by whisking together the egg and stevia until light and fluffy. Then whisk in the yogurt, cream cheese, vanilla and lemon juice until well combined.
Divide the cheesecake batter evenly between the 8 cupcake cases and bake at 150° for 20 minutes. Once the mini cheesecakes are ready, let them cool slightly in the muffin pan before transferring to an airtight container and allowing them to chill in the fridge for at least 1 hour.