Description
Delightful mini cheesecakes made with creamy Greek yogurt and fresh berries, perfect for guilt-free indulgence.
Ingredients
Scale
- 4 oz reduced-fat cream cheese, softened
- 3/4 cup 0% Greek yogurt
- 1 large egg, separated
- 2 additional large egg whites
- 1/4 cup powdered allulose
- 1 tbsp almond flour, finely sifted
- 1 tsp alcohol-free vanilla
- 1/4 tsp cream of tartar
- 1/2 cup raspberries and sliced strawberries
- 1 tbsp granulated allulose
- 2 tbsp water
- 1 tsp fresh lemon juice
- 1/8 tsp xanthan gum
- 1/2 cup fresh mixed berries
- Light dusting of powdered monk fruit sweetener
Instructions
- Preheat your oven to 325°F. Lightly grease six 3–4 oz mini cheesecake molds and place them on a baking sheet.
- Beat the softened cream cheese and powdered allulose on medium speed until smooth, about 2 minutes.
- Add the egg yolk on LOW speed and mix until just combined.
- Incorporate Greek yogurt, vanilla, and sifted almond flour into the mixture, mixing on low until smooth.
- In a separate bowl, beat egg whites with cream of tartar on HIGH speed until stiff peaks form.
- Gently fold whipped egg whites into cream cheese mixture, retaining as much air as possible.
- Divide the batter among prepared molds, filling them 3/4 full.
- Bake for 22-25 minutes until the tops are golden and the centers jiggle slightly.
- For berry compote, cook raspberries, strawberries, granulated allulose, water, and lemon juice in a saucepan over medium heat for 5–7 minutes, then add xanthan gum while whisking.
- Cool the cheesecakes in molds for 10 minutes before unmolding onto plates.
- Dust with powdered monk fruit sweetener and top with berry compote and fresh mixed berries.
Notes
Feel free to prepare a day in advance for enhanced flavors. These can also be made dairy-free and gluten-free.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 110
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg