Low Calorie Mini New York Cheesecakes

These delicious New York style mini cheesecakes are just 71 calories each. Featuring a simple buttery cookie base and a velvety smooth, creamy cheesecake filling, these cheesecakes are perfect as a low calorie dessert or snack!

5 from 7 votes

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Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine American

Servings Cheesecakes

Calories 71 kcal

Ingredients

Cheesecake base:

70 g rich tea biscuit crumbs*
30 g low-fat butter*
10 g stevia*

Cheesecake filling:

1 large egg
150 g Philadelphia lightest*
150 g 0% fat greek yogurt
50 g stevia*
1 tsp vanilla extract
1 tsp lemon juice
7 g plain/all-purpose flour

Instructions

Pre-heat oven to 180°C (350°F). Line a 12-count muffin tray with 10 muffin liners and set aside.
In a medium bowl, make the cheesecake base by mixing together the cookie crumbs, melted butter and stevia until well combined.
Scoop 2 heaped tsp of the base into each muffin liner and flatten with the back of a spoon. You should be able to fill all the muffin liners about 1/4 of the way. Bake for 10 minutes then set aside to cool.
To make the cheesecake filling, combine the egg, cream cheese, yogurt, stevia, vanilla extract and lemon juice in a medium bowl and whisk until smooth. Sift in the flour and whisk to combine.
Transfer the cheesecake filling to a piping bag, snip off the end and pour the filling over the baked bases. You want to fill them until they are mostly full with only a small amount of the liner empty at the top.
Bake the cheesecakes for 30-35 minutes. Allow them to cool at room temperature for an hour before transferring to the fridge to set for at least 4 hours. Enjoy!