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Low Fat Turtle Cheesecake Mini’s

July 23, 2013 by Holly

As I’ve said before, my boyfriend is allergic to my baked goods. At least that’s what I tell myself. Because I mean, let’s be serious, who chooses to NOT like sweets?! I’m not sure if it’s a fat/caloric thing or the whole ‘I prefer salty over sweet’ but he’s just not that into my baking. That being said, ol’ boy loves him some cheesecake. But only skinny cheesecake. So every year, I have to set out to make some form of skinny/manorexic cheesecake for his birthday.

Last year I used his mom’s turtle cheesecake recipe. But alas, he will only eat one piece and then I’m stuck with an entire cheesecake that I have to peddle off to my coworkers. So this year I was determined to make mini low fat cheesecakes in a muffin pan. That way they would be easy to serve others/get rid of after the birthday boy was satisfied.

Low fat cheesecake? Not possible you say? Let me be the first to shush you non-believers. These cheesecake minis are completely delicious and the perfect accompaniment to any summer party. I made them for the boy’s backyard birthday bash and they were SUCH a hit! And at only 150 calories a pop, you can enjoy them guilt free!

Ingredients:

30 reduced fat vanilla wafers

16 oz 1/3 less fat cream cheese

3/4 cup sugar

2 eggs

1 tsp vanilla extract

fat free caramel apple dip

toasted pecans

dark chocolate shavings

Directions:

Preheat oven to 350F. Line a baking sheet with foil, then spread your pecans out on the baking sheet. Sprinkle lightly with salt and toast in the oven for about 10 minutes. You can use already salted/toasted pecans if you’d like. I just didn’t have any on hand and I love the taste of a well salted, toasted pecan.

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Line your muffin pans with foil liners. In a large ziplock bag, crush your vanilla wafers with a rolling pin.  Add 1 tbsp of the crushed wafers into each of the muffin tins, patting them down into a firm ‘crust.’

In an electric mixer, combine the cream cheese, sugar, eggs and vanilla together. Mix thoroughly until the batter is smooth of any lumps. Pour the batter into each of the muffin tins. Place the mini cheesecakes in the oven for 20-25 minutes.

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While they are baking, crush your pecans into smaller pieces. Using a knife or peeler, create shavings from your chocolate bar, then mix the chocolate shavings with the pecans.

When the cheesecakes are done and cooled, drizzle the top with the reduced fat caramel dip and sprinkle with the chocolate mixture.

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The end result is uber tasty and relatively guilt free. These things were flying off of the table. Even my boyfriend was raving over them. He even hid one in the fridge for later. Success? I say yes!

Happy Baking! xoxo

 


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