Patriotic Mini Cheesecakes
Recipe by: Deedee Pezzi
Mini cheesecakes? Check. Patriotic theme? Check. Smiles all around? Check. These will be a crowd favorite!
Ingredients
Crust
1 C graham cracker crumbs
2 TBSP light butter, melted
Stir together until combined. Press crust mixture into 12 count silicone cupcake pan.
Cheesecake
16 ounces low fat cream cheese, softened
1/3 C plain nonfat Greek yogurt, room temp
2 Large Eggland’s Best eggs, room temp
1/2 C granulated sweetener
1 TSP vanilla extract
Preparation
- Beat cream cheese and yogurt until smooth and fluffy.
- Add in sweetener and vanilla extract and mix until combined.
- Add in eggs one at a time and mix on low just until combined. Divide cheesecake batter into 3 bowls. Leave one plain, dye one blue, and dye one red.
- Layer your cheesecake into the pan over your crust. Pour in 1 scoop regular batter, 1 scoop blue batter, then 1 scoop red batter.
- Bake at 300 for 20 minutes, then turn off oven, leaving cheesecakes in oven for an additional 10 minutes.
- Remove cheesecakes and let cool to room temperature before refrigerating at least 4 hours or overnight.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 150 |
| Fat | 10g |
| Carbohydrates | 12g |
| Protein | 4.5g |
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