Imagine biting into a creamy, velvety cheesecake infused with the subtle sweetness of almond extract, crowned with a vibrant cherry topping. These mini cheesecakes are the perfect balance of indulgence and mindfulness, delivering all the flavor of a decadent dessert without derailing your healthy eating goals.
Each cheesecake begins with a crisp vanilla wafer nestled at the bottom of a cupcake liner, forming a delicate base that contrasts beautifully with the soft, luscious filling above. The creamy layer is made from fat-free cream cheese and Greek yogurt, whipped together until irresistibly smooth. A touch of almond extract adds a hint of nuttiness, elevating the flavor to something truly special.
Ingredients (Makes 12 cheesecakes):
- 8 oz fat-free cream cheese, softened
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup granulated sugar substitute (e.g., Stevia, Splenda, or Monk Fruit)
- 1 large egg
- 1 tsp almond extract
- 1/2 cup light cherry pie filling
- 12 reduced-fat vanilla wafers
- Optional: 1/4 cup slivered almonds (for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Place a vanilla wafer at the bottom of each liner.
- In a mixing bowl, beat the cream cheese and Greek yogurt until smooth.
- Add the sugar substitute, egg, and almond extract. Mix until well combined.
- Evenly divide the cheesecake mixture among the prepared muffin cups, filling each about 3/4 full.
- Bake for 15-20 minutes, or until the centers are set. Let them cool completely, then chill in the refrigerator for at least 2 hours.
- Once chilled, top each mini cheesecake with 1-2 teaspoons of cherry pie filling.
- Optional: Sprinkle slivered almonds on top for extra crunch and flavor.
- Serve and enjoy!
Weight Watchers Points (per cheesecake):
This will vary depending on the WW program you’re following and the specific brands of ingredients used. On average, these mini cheesecakes are about 2-3 points each.
