Food

Rustic Cheesecake Bites

These cheesecake bites are rustic and delicious! They’re lightened up so you can eat two or three and not feel guilty! They’re also not super sweet either, with just 1/4 cup brown sugar, you don’t have to worry about that sugar high. (wink wink) You can also make these ahead of time so they’re the perfect little bite for an afternoon tea or dessert with guests!

Makes 30 mini cakes

  • 1 1/4 cups crushed Graham Crackers
  • 4 tablespoons butter, melted

Preheat oven to 350

Line a mini muffin tin with mini cupcake liners. Put 1 package of Graham crackers into a Ziploc and whack with a wooden spoon to make crumbs! Mix crumbs with butter and place in the bottom of each baking cup, press firmly to pack and create the crust! Bake for 10 minutes, remove from oven and let cool completely (about 10 minutes).

For the Cheesecake

  • 1/2 cup cream cheese at room temperature
  • 1/2 cup Ricotta cheese at room temperature
  • 1 cup fat-free yogurt at room temperature
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 egg at room temperature

Place all ingredients in a large bowl, mix together with a whisk until well combined and smooth. Using a teaspoon, spoon cheesecake on top of each graham craker crust, tap gently on table to remove any bubbles and ensure the tops are smooth after baking.

Bake 20-25 minutes or until lightly golden brown. Remove from oven and let cool 15 minutes, remove cheesecakes from muffin pan and let cool an additional 10 minutes. Place in an airtight container and refrigerate at least 4 hours. Chill completely before serving (chilling ensure they’re properly set!).

Special note: The reason for the “room temperature” ingredients is that it helps keep the cakes from cracking after baking and further ensures that smooth top!

Enjoy these tasty morsels, if you want to get extra fancy, top each one with a fresh raspberry! Yum Yum.

xx,

gracegrl

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