Mini-Cheesecakes with Berry Jam Topping

Who doesn’t love cheesecake? These mini cheesecakes are made with reduced fat cream cheese and nonfat Greek yogurt to help cut down on the fat. The berry jam topping is optional, but adds natural sweetness and a burst of fruity flavors.

Recipe adapted from Fixate

Ingredients:

Crust-

1 1/2 cups graham cracker crumbs

1 tablespoon pure maple syrup

3 tablespoons melted extra virgin coconut oil

Cheesecake-

16 ounces reduced fat cream cheese

1/2 cup nonfat vanilla Greek yogurt

2 tablespoons pure maple syrup

2 eggs

1 1/2 teaspoons vanilla extract

Topping:

1 1/2 cups mixed berries

1/4 cup water

1/4 cup coconut sugar

2 tablespoons cornstarch + 2 tablespoons water to make a slurry

2 teaspoons lemon juice

Directions:

1. Preheat oven to 350 degrees.
2. Line 12 muffin tins with muffin liners.
3. Crust– Pulse all ingredients in a food processor to mix. Scoop 1 tablespoon into each muffin tin. Press down gently with a spoon.
4. Cheesecakes– In a stand mixer add cream cheese, yogurt, eggs, vanilla extract, and maple syrup. Mix until combined. Be careful not to overmix. Scoop using a large ice cream scooper to fill muffin tins. Bake 18-20 minutes. Refrigerate for at least 2 hours to set.
5. Topping– Add berries, water, sugar, lemon juice to a medium sauce pan. Bring to a simmer for 20 minutes to allow berries to soften and reduce the liquid. Remove from heat. Add cornstarch slurry. Stir to mix. Refrigerate to set. Add a tablespoon to each cheesecake.
6. Enjoy!