Description
My “Skinny” Raspberry Cheesecake Cups don’t taste skinny at all! Packed with the flavours of fresh raspberries, cream cheese and agave nectar, these will become your new favourite treat!
Ingredients
- FOR THE BASE:
- 1-¼ cup Crushed Graham Crackers
- 2-½ Tablespoons Butter, Melted And Slightly Cooled
- FOR THE CHEESECAKE:
- 8 ounces, weight Low Fat Cream Cheese, I Use Philadelphia Light
- 1 cup Fat Free Greek Yoghurt
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 4 Tablespoons All-purpose Flour
- ¼ cups Agave Nectar
- 1 cup Fresh Raspberries
Preparation
Preheat the oven to 350 F and line a 12 hole muffin tin with liners.
Put graham cracker crumbs into a bowl. Tip in your melted butter and stir until all the biscuit crumbs are coated in butter, mixture will be crumbly and a little dry.
Place just under 1 tablespoon of biscuit crumbs in each muffin liner and press into a level layer with a small spoon or your fingers. Place in the oven for 5 minutes, until slightly puffy and ever so slightly darker in colour. Once done, remove from oven and leave to one side.
Whilst the biscuit base is baking, make the cheesecake: Place the cream cheese, Greek yoghurt, egg and vanilla into a large bowl and whisk until well combined and smooth. Add the flour and agave nectar and whisk until well combined.
Place raspberries in a small bowl and mash with a fork. Smaller and larger lumps of raspberry are fine. Place 3-4 large spoonfuls of the cheesecake into the bowl with the raspberries and stir until combined. Add the raspberry cheesecake mix back into your large bowl of cheesecake, one spoonful at a time, mixing slightly between each addition. Don’t mix it in entirely, you want to swirl the two mixes together and see the difference between the white and pink cheesecake mixes.
Divide the cheesecake between the muffin liners, filling each one almost level.
Place in the oven for 15-20 minutes until cheesecake is slightly puffy in the middle, ever so slightly coloured around the edges and set. When you wobble the pan, the cheesecake shouldn’t wobble much—only the slightest wobble in the middle! Remove from oven when done.
Leave to cool for at least 15 minutes in the pan before transferring to a wire rack to cool completely.
Once cool, cheesecake cups will keep in an airtight container in the fridge for 3 days.
