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Photo of Dark chocolate-cherry cheesecakes by WW

Dark chocolate-cherry cheesecakes

5
Points® value
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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