Dark chocolate-cherry cheesecakes
5
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Rich and delicious mini cheesecakes get a makeover with low-fat Greek yogourt.
Ingredients
Graham cracker crumbs
⅔ cup(s)
Plain lowfat Greek yogurt
14 tbsp(s), divided
Fat-free cream cheese
8 oz
Raw egg
2 large
Sugar
⅓ cup(s)
Vanilla extract
1 tsp(s)
Frozen sweetened cherries
10 oz
Sugar
1 tbsp(s)
Fresh lemon juice
1 tsp(s)
Table salt
1 pinch(es)
Cornstarch
2 tsp(s)
Water
2 tsp(s), cold
60-69% dark chocolate
½ oz, shaved
Instructions
1
Preheat oven to 325°F. Line a 12-hole muffin pan with paper liners.
2
Toss graham cracker crumbs with 2 Tbsp yogurt; using the back of a spoon, press 1 Tbsp crumb mixture into bottom of each prepared muffin cup.
3
Using an electric mixer, beat together remaining yogurt, cream cheese, eggs, 1/3 c sugar and vanilla; spoon evenly into muffin cups. Bake until top is set, 15-20 minutes; let cool and then chill in refrigerator 2 hours (can make up to 2 days ahead).
4
Meanwhile, to make topping, combine cherries, remaining 1 Tbsp sugar, lemon juice and salt in a small saucepan over medium heat; bring to a simmer. Using a potato masher, lightly crush cherries. Combine cornstarch with cold water; stir into cherry mixture until thick. Cool cherry topping completely before using (may be made up to 1 day ahead).
5
To serve, top each cheesecake with a heaping Tbsp cherry topping; evenly divide chocolate shavings over top.
6
Serving size: 1 cheesecake
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