These Skinny Mini Mango Cheesecake Cups are delish 🙂   These light and flavorful cheesecake cups are flavored with real mango puree and Greek yogurt.  You still get the taste of the graham cracker crust at the bottom with just a little bit of butter.  Did I mention that these are only  119 calories per serving and 3+ weight watcher points?   So, next time you are craving cheesecake just know that there is a healthier alternative and all you need is a few ingredients!!  ENJOY!
Ingredients:
Directions:
Preheat Oven to 350 degrees.
Prepare a 12 tin cupcake/muffin pan with paper liner.
In a small microwave safe mixing bowl, add Cracker Crumbs & Butter and microwave for 30 seconds.
Combine the melted butter with the cracker crumbs with a fork until well distributed.
Add 1 Tbsp (unpacked) of mixture to each paper liner and press/pat down the mixture so it is “packed” (I used the back of my small ice cream scoop) Set Aside.
In a large mixing bowl add all the ingredients EXCEPT mango puree. Beat on medium speed until the cheesecake mixture is light and fluffy.
Add 1 small ice cream scoop to each muffin tin on top of the packed crust. (there will be some cheesecake mixture left over)
Add 1 tbsp of the mango puree on top of the cheesecake mixture.
From the remainder of the cheesecake mixture; add a small dollop of the mixture on top of the mango puree. Take a fork & swirl the cheesecake and mango puree to create a marbled effect.
Bake for 25 minutes. Cool to room temperature and then refrigerate for at least 4 hours.
Nutrition:
Serving Size 1 cup
Servings 12
- Amount Per Serving
- Calories 119.1
- % Daily Value *
- Total Fat 5.5g9%
- Total Carbohydrate 13.6g5%
- Dietary Fiber .6g3%
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat Oven to 350 degrees.
Prepare a 12 tin cupcake/muffin pan with paper liner.
In a small microwave safe mixing bowl, add Cracker Crumbs & Butter and microwave for 30 seconds.
Combine the melted butter with the cracker crumbs with a fork until well distributed.
Add 1 Tbsp (unpacked) of mixture to each paper liner and press/pat down the mixture so it is “packed” (I used the back of my small ice cream scoop) Set Aside.
In a large mixing bowl add all the ingredients EXCEPT mango puree. Beat on medium speed until the cheesecake mixture is light and fluffy.
Add 1 small ice cream scoop to each muffin tin on top of the packed crust. (there will be some cheesecake mixture left over)
Add 1 tbsp of the mango puree on top of the cheesecake mixture.
From the remainder of the cheesecake mixture; add a small dollop of the mixture on top of the mango puree. Take a fork & swirl the cheesecake and mango puree to create a marbled effect.
Bake for 25 minutes. Cool to room temperature and then refrigerate for at least 4 hours.
I made these and loved them! They froze well, too! (Though I think I dug into the frozen portion of the batch so quickly that they would have still been fresh from the fridge anyway!)