No-Bake Mini Cheesecake
These whimsical cheesecakes will make you look like a culinary pro. To reduce calories, substitute low-fat cream cheese and whipping cream.
1/4 cup (60 mL) graham crumbs
1/4 cup (60 mL) pistachios, very finely chopped
3 Tbsp (45 mL) maple syrup
4 oz (113 g) cream cheese, at room temperature
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) sucanat
1/2 tsp (2 mL) vanilla extract
1/4 cup (60 mL) heavy whipping cream, chilled, whipped to firm peaks
1 cup (250 mL) blueberries
Grease 4 muffin cups.
In bowl, mix together graham crumbs, pistachios, and maple syrup until everything is moist.
Evenly divide crumb mixture among cups and press flat.
In medium bowl, combine cream cheese, lemon juice, sucanat, and vanilla extract.
In separate bowl, fold cream cheese mixture into whipped cream.
Divide cream mixture among the 4 muffin cups. Place muffin tin in refrigerator to chill for at least 2 hours.
To unmold, carefully slide a butter knife around edges of muffin cups and gently lift mini cheesecakes.
Serve topped with blueberries.
Serves 4.
Each serving contains: 262 calories; 4 g protein; 17 g total fat (8 g sat. fat, 0 g trans fat); 26 g carbohydrates; 2 g fibre; 147 mg sodium
source: "The Joy of (not) Cooking", alive #334, August 2010
No-Bake Mini Cheesecake
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
