Mini Cheesecake with Cinnamon Graham Cracker Crust
2 Points
This mouth-watering recipe serves four. Enjoy every bite! And be sure to check out our list of the best Weight Watchers snacks to take on the go.
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Mini Cheesecake with Cinnamon Graham Cracker Crust
Ingredients
- ¾ cup of 2% cottage cheese (178 grams)
- ¼ cup of fat free plain Greek Yogurt (56 grams)
- 2 tbsp cornstarch (16 grams)
- 1 large egg
- ¼ tsp of vanilla extract
- 2 tbsp of zero calorie sweetener, like Lakanto Monkfruit
- 1 sheet of graham crackers, I use Honey Maid Cinnamon
Instructions
- Preheat oven to 350 degrees
- Line a mini loaf pan with parchment paper be sure to have long sides for handles
- Add ingredients (except cracker) to a blender cup.
- Blend until smooth.
- Place graham cracker on top of parchment, 1 graham cracker will fit perfectly in a 6x3x2 mini loaf pan.
- Pour batter over top and bake 40-45 minutes.
- Let cool in pan completely.
For the blueberry sauce: Microwave about 3 tbsp of blueberries for 30 seconds. Let cool slightly, pour into divot on top of cake. Refrigerate for an hour or more.
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Mini Cheesecake with Cinnamon Graham Cracker Crust
Ingredients
- ¾ cup of 2% cottage cheese 178 grams
- ¼ cup of fat free plain Greek Yogurt 56 grams
- 2 tbsp cornstarch 16 grams
- 1 large egg
- ¼ tsp of vanilla extract
- 2 tbsp of zero calorie sweetener like Lakanto Monkfruit
- 1 sheet of graham cracker I use Honey Maid Cinnamon
Instructions
- Preheat oven to 350 degrees, line a mini loaf pan with parchment paper be sure to have long sides for handles
- Add ingredients (except cracker) to a blender cup. Blend until smooth. Place graham cracker on top of parchment, 1 graham cracker will fit perfectly in a 6x3x2 mini loaf pan.
- Pour batter over top and bake 40-45 minutes. Let cool in pan completely.
- For the blueberry sauce: Microwave about 3 tbsp of blueberries for 30 seconds. Let cool slightly, pour into divot on top of cake. Refrigerate for an hour or more.
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