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Mini Cheesecakes from PHILADELPHIA(R)
Reviews:
March 27, 2015

This recipe is SO easy to make. I have made it both as written and with 'healthy' modifications and it came out perfect both times! The changes I made cut the calories in half, reduced the fat by 14g PER SERVING and increased the protein by 1g of fat. I had a few friends taste test the mods and they agreed it was out of this world! My husband didn't even realize that they weren't 'real' cheesecake until I told him :-) The modifications as written are for the recipe cut in HALF (we didn't need 18 for the two of us) Make the crust as written for 1/2 recipe. Replace the 1.5 blocks of cream cheese with 1 8oz block of GREEK cream cheese (lower in fat and cal and higher in protein) and 1 5.3oz container of your favorite flavored Greek yogurt (I used Yoplait cinnamon roll, but vanilla would work too). Because of the sweetness of the yogurt and the slight sweetness of the cream cheese, I cut the sugar to 1/4c. I also decreased the egg to 1 egg since the yogurt adds liquid to the mixture. I mixed all ingredients per the recipe, and divided into 10 servings instead of 9, and worked the 'crust' up the sides of the cups a bit. Cooked for 25 min, and while they were cracked when they came out of the oven, they dropped and filled in the cracks as they cooled. Skipped the frou-frou toppings, you don't need them, and they just add fat and calories. If you use silicone muffin cups you can pop them right out and put them on a serving tray, perfect finger food! :-)

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