I recently ran across this lighter take on cheesecake in a recent issue of Shape Magazine.
If you're craving dessert but don't want too big of a splurge, at 139 calories each, these no-bake cheesecakes are an awesome option. I think the lemon zest is the perfect finishing touch in this recipe.
Ingredients:
For crust-
1 c. graham crackers, crumbled
1/3 c. sliced almonds, toasted
4 tsp. canola oil
For cheesecake-
8 oz. Neufchatel cheese, softened
1 c. nonfat vanilla Greek yogurt
1/2 tsp. lemon zest
2 Tbsp. sugar
- Line a 12-cup muffin pan with paper liners.
- In a food processor, pulse together graham crackers, almonds, and canola oil until finely ground.
- Divide evenly among prepared cups and press down firmly.
- Wipe out food processor and add Neufchatel cheese, Greek yogurt, lemon zest, and sugar; process until smooth.
- Divide among muffin cups, smooth the top of each cheesecake, and freeze for 3 hours.
- Before serving, remove paper liners from cheesecakes and let sit at room temperature for 20 minutes.
- Top with mixed berries, pressing gently to adhere.
For another healthy option, swap stevia for the sugar. After freezing the cheesecakes for 3 hours, I also found them to need slightly more than 20 minutes to thaw. I hope you enjoy this recipe as much as I do! Til next time! -M
