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Individual Cheesecake Delights

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Ingredients
  Gingersnaps 10
  Part skim ricotta cheese 1⁄2 Cup (8 tbs)
  Neufchatel cheese 3 Ounce, softened (Light Cream)
  Sugar 1⁄3 Cup (5.33 tbs)
  Egg 1
  Lemon juice 1 Tablespoon
  Vanilla extract 1 Teaspoon
  Non fat vanilla yogurt 1⁄4 Cup (4 tbs)
  Frozen raspberries 3⁄4 Cup (12 tbs)
Directions

Preheat oven to 375°F.
Paper-line 10 (2 1/2-inch) muffin cups.
Place 1 gingersnap in each cup.
Place cheeses, sugar, egg, lemon juice and vanilla in food processor or blender; process until blended.
Pour mixture evenly over gingersnaps.
Bake 15 to 20 minutes until cheesecakes are set.
Cool in pan on wire rack; refrigerate until chilled thoroughly.
Remove individual cheesecakes from muffin cups and discard paper liners.
Place vanilla yogurt and raspberries in food processor or blender; process until smooth.
Spread yogurt mixture over cheesecakes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese
Interest: 
Everyday

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