50 calorie mini strawberry cheesecakes

Name: 50 calorie mini strawberry cheesecakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 tbsp all-purpose/plain flour; 2 tbsp stevia or 0 calorie sweetener; 1 tbsp applesauce; ¼ tsp vanilla extract; ⅛ tsp baking soda; 100 g Philadelphia lightest (room temperature); 100 g 0% fat yogurt room temperature; 50 g stevia or 0 calorie sweetener; 1 egg room temperature; 30 g chopped strawberries; ½ tsp vanilla extract; 50 g strawberries; 2 tbsp 0 calorie icing sugar/ powdered sugar; 1 tbsp lemon juice

7 steps

Prep:10minCook:25min

These delicious low calorie strawberry cheesecakes are just 47 calories each. Featuring a simple homemade biscuit base and super low calorie creamy cheesecake filling all topped with a simple strawberry sauce, these cheesecakes are perfect as a low calorie dessert or snack!

Updated at: Thu, 17 Aug 2023 12:02:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories54.4 kcal (3%)

Total Fat0.9 g (1%)

Carbs17.1 g (7%)

Sugars4.5 g (5%)

Protein2.9 g (6%)

Sodium62 mg (3%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

Pre-heat oven to 180°C (356°F). Prepare a 12-count muffin pan with 8 cupcake liners.

Step 2

In a medium bowl, make the cheesecake base by mixing together the flour, stevia, applesauce and baking soda until well combined.

Step 3

Spoon 1-2 tsp's of the base into each cupcake liner, flatten using a spoon to evenly distribute the dough and bake for 5 minutes. Set aside once baked.

Step 4

Decrease the oven temperature to 160°C (320°F).

Step 5

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 and vanilla. Fold in the strawberries.

Step 6

Divide the cheesecake batter evenly between the 8 cupcake cases and bake 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.

Step 7

Make the strawberry sauce by blending up the strawberries and powdered sweetener until smooth and lump-free. Top each cheesecake with about 1 tbsp of the sauce and enjoy!

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