Mini-Cheesecakes a la Nikki

My husband’s favourite dessert is cheesecake, and I can hardly blame him for loving it as I am a fan of it myself. All the different flavours you can mix in there are amazing! The only problem, is that I’m not a fan of the fact that cheesecake may promptly make it’s way to the hips. I decided to use a 95% fat free cream cheese, and no butter in the crust, and the cakes turned out amazing! By tasting it, you wouldn’t be able to tell that it is significantly healthier than your average cheesecake, which makes these all the more amazing!

It’s nice to be able to enjoy these desserts without loading your body up with unhealthy and un-necessary fats that just store themselves inside your body as visceral fat, and create problems for your health later on in life no matter how thin you are.

This recipe is enough to make 6 regular muffin sized cheesecakes, all of which have less than 100 calories each!



  •  Graham cracker crumbs (about 1/2 cup)
  • 1 (8 ounce) package 95% fat free cream cheese (room temperature)
  •  1/3 cup (83 ml) white sugar
  •  1 egg (room temperature)
  •  1/2 teaspoon vanilla extract

 For chocolate mini-cheesecakes:

  •  1 tsp cocoa powder
  • 5 chocolate chips per mini-cheesecake


  •  Chilled pie filling, or whatever you would like to garnish cheesecake with.


  •  Preheat oven to 350 degrees F (175 degrees C)
  •  Line muffin pan with cupcake paper liners.
  •  Put about 1 tbsp of graham cracker crumbs into each muffin cup.
  •  Stir (with a firm hand) the cream cheese, sugar, egg and vanilla until mixture is blended well. All ingredients should be room temperature prior to mixing, and there should be no lumps once all ingredients are blended together. (If you are making chocolate, this is also when you would add in the cocoa powder.)
  •  Fill each muffin cup almost to the top with the cream cheese mix. (If making chocolate, place 5 chocolate chips per cake, onto the tops of each cake and press into the center until the chips are completely covered.)
  •  Bake for about 15-20 minutes, checking the cakes every 5 minutes. Before inserting them into the oven, they will have a glossy look to them. As they cook, they will become more and more faded until they appear dull. You should removed them when they are dull, BEFORE the tops of them start to crack. (Cracked tops mean they have overcooked, and will have a bad taste accompanied with an overly pasty texture.)

Note: for variations, add espresso powder in with the cocoa powder for a chocolate-mocha cheesecake.

Or add crushed almond slivers in with the graham cracker crumbs for a different flavour and texture in the crust.

Chocolate cheesecake with cherry garnish

Chocolate cheesecake with cherry garnish

Plain cheesecake with cherry garnish

Plain cheesecake with cherry garnish


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s