A Bite-Size Dessert to Celebrate the One-Year Anniversary of the Recipe Redux: A Recipe for Mini Berry Cheesecakes

by The Meal Makeover Moms on June 21st, 2012

Get ready to feast your eyes and your appetites … but don’t worry too much about your waistline. Our newest recipe for Mini Berry Cheesecakes keeps the calories in check without losing the luscious flavor and texture we’ve all come to expect from cheesecake.

This is a have-it-your-way recipe. You can garnish your own bite-size treats with any number of toppings: blueberries, strawberries, raspberries, sliced almonds, toasted coconut, fresh mint, and/or maple syrup.

For this month’s Recipe Redux blogger cooking challenge, we were charged with creating a mini-portioned sweet treat. It’s the one-year anniversary of the Redux (happy birthday!), so what better way to celebrate than with dozens of decadent, albeit tiny, Reduxer desserts!?

Here at Meal Makeover Moms’ Kitchen, we’re all about giving recipes a healthy “fix,” and for this one, we trimmed the fat and calories by switching to 1/3-less fat cream cheese, creating a light “crust” using wonton wrappers, and we made it mini to keep the portion size down. We topped our cheesecakes with nutrient-rich berries and almonds and boosted the flavor with one of our favorite ingredients: almond extract.

Here’s what these babies look like before they’re popped into the oven.

Mini Berry Cheesecakes

Makes 20 Cheesecakes

Cheesecakes:

  • 20 square won ton wrappers
  • One 8-ounce package 1/3-less-fat cream cheese (Neufchatel)
  • 1 large egg
  • 1/3 cup granulated sugar
  • 2 tablespoons 0%-fat vanilla Greek yogurt
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon almond or vanilla extract

Optional Toppers:

  • Sliced strawberries, blueberries, raspberries
  • Shredded coconut (sweetened or unsweetened), lightly toasted
  • Sliced almonds, lightly toasted
  • Pure maple syrup
  • Tiny mint leaves

1. Preheat the oven to 350°F. Spray 20 mini muffin cups with nonstick cooking spray and set aside. Press a won ton wrapper into each muffin cup, letting it extend over the sides. In a medium bowl whisk together the cream cheese, egg, sugar, yogurt, flour, and almond extract until smooth and creamy.

2. Carefully spoon equal amounts of the mixture into each lined cup using a small spoon.

3. Bake until the wrappers are browned and the filling is set, 16 to 18 minutes. Let cool before removing from tins.

4. Set out the optional toppers and let everyone decorate their own cheesecakes, or create a “chef’s” assortment using the different berries.

Nutrition Information per Serving (2 cheesecakes):  120 calories, 3.5 g fat (2g saturated), 190mg sodium, 17g carbohydrate, 1g fiber, 5g protein

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17 Comments | Filed Under Desserts, Fruits, RecipeRescue 

17 Responses to “A Bite-Size Dessert to Celebrate the One-Year Anniversary of the Recipe Redux: A Recipe for Mini Berry Cheesecakes”

  1. Jessica on June 21st, 2012

    These look fabulous and like they would be difficult to make, but they are so easy!!

  2. Kristen @ Swanky Dietitian on June 21st, 2012

    These are gorgeous!!
    I love cheesecake and this display is just perfect for a party!

  3. Dr Barb, Nutrition Budgeteer on June 21st, 2012

    These look so cute. I think they’d be great for a large dinner party where you have guests of all ages and you can set up a toppings station.

  4. JeJe on June 21st, 2012

    Fantastic idea, great presentation, and easy to make! Wonderful elements for a delightful recipe!:)

  5. Deanna Segrave-Daly on June 21st, 2012

    So so yummy looking and beautiful to boot! Thanks for being one of our original ReDuxers and always bringing fab recipes to our party :)

  6. Jennifer@The Foodery on June 21st, 2012

    That is so clever! I will have to pass the idea of using won ton wrappers to my sister, she makes her husband cheesecakes almost weekly! :D

  7. Jen Haugen on June 21st, 2012

    These look so delicious! My recipe for this month has a similar concept and uses Greek yogurt too! You both always have such great ideas!! Love your website.

  8. Chef Michelle on June 21st, 2012

    I love how pretty they plate.

  9. Danielle Omar, Food Confidence RD on June 21st, 2012

    What a unique little bite! Love this idea and I think I can manage the baking part, too. :)

  10. Jeanette on June 21st, 2012

    Love these Reduxed mini cheesecakes. Greek yogurt is such a nice healthier option. Happy Anniversary!

  11. Meg on June 22nd, 2012

    These are just beautiful, and beautifully styled photos, too!

  12. EA-The Spicy RD on June 22nd, 2012

    Love this idea, and they look so pretty too! I’ve yet to run across a gluten-free wonton wrapper, but these would be fun to bake in pretty cupcake liners (with GF flour), then let people add their own toppings. Yum!

  13. Becky on June 24th, 2012

    I can’t get over how adorable these look. The best part is you can a few different ones at the same time by switching up the toppings! This will definitely be “pinned” to try later!

  14. Serena on June 25th, 2012

    Love all the different topping ideas and that this recipe is so great for showcasing summer fruit! Just listened to your super interesting Summer Berries podcast and ALL I want to eat is summer berries! Thanks for being here from the start of Recipe ReDux – one whole year ago! (: You’re the BEST!

  15. Molly Jones on June 27th, 2012

    These look delicious. I loved that you used the won ton wrappers, makes it a perfect little portion. I am interning for Regan Jones and love reading all of the great recipe posts from the ReDux members… thanks for sharing!

    Molly Jones
    Intern for ReganMillerJones, Inc.

  16. Kristina @ Love and Zest on July 13th, 2012

    This is gorgeous! Glad to see it on Smart Brief today! Woot #reciperedux !!

  17. Mini Berry Cheesecakes by Janice Bissex - Mobile Skillet - Cooking App Development for iOS on October 12th, 2012

    [...] called Recipe Redux. Recently, we were charged with creating a mini-portioned sweet treat, and this recipe for Mini Berry Cheesecakes was the result. This luscious dessert has all the flavor but a fraction [...]

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