Dark Chocolate-Cherry Cheesecakes

6
Total Time
3 hr 5 min
Prep
25 min
Cook
20 min
Serves
12
Difficulty
Easy
Rich and delicious mini cheesecakes get a makeover with low-fat Greek yogurt.

Ingredients

graham cracker crumbs

cup(s)

plain lowfat Greek yogurt

14 Tbsp, divided

low fat cream cheese

8 oz, at room temperature

egg(s)

2 large

sugar

0 cup(s)

vanilla extract

1 tsp

unsweetened frozen sour red cherries

10 oz, or sweet cherries

sugar

1 Tbsp

fresh lemon juice

1 tsp

table salt

1 pinch

cornstarch

2 tsp

water

2 tsp, 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. Mix graham cracker crumbs with 2 Tbsp yogurt until evenly moistened; 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 and simmer 1 minute. Cool cherry topping completely before using (may be made up to 1 day ahead).
  5. To serve, top each cheesecake with 1 Tbsp cherry topping; evenly divide chocolate shavings over top.
  6. Serving size: 1 cheesecake

Notes

You can swap in nonfat Greek yogurt for the low-fat variety if you prefer. The SmartPoint value of the recipe does not change.

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