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Mini Cheesecakes

User Rating 5 Star Rating (2 Reviews)


Mini Cheesecakes

Mini Cheesecake

Fiona Haynes
These mini cheesecakes would make an ideal dessert offering for a buffet. Top with your favorite berries. If you need to keep this dessert gluten free, you can use Mi-Del's gluten-free ginger wafers.

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes


  • 12 ginger wafer cookies (I use Mi-Del)
  • 4-ounces fat-free cream cheese, softened
  • 4-ounces light cream cheese, softened
  • 1/2 cup fat-free sweetened condensed milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest


Preheat oven to 325 degrees. Place paper or foil cups into a 12-cup muffin tin. Put one cookie into the bottom of each muffin liner.

Place cream cheeses and condensed milk into a medium bowl and mix with an electric mixer. Add egg, vanilla extract and lemon zest, and mix until well blended.

Divide mixture among muffin cups—about 3 tablespoons per cup.

Bake for 15-18 minutes until top is just set. Allow to cool. Top each cheesecake with a few berries. Refrigerate until ready to serve.

Serves 12.

Per mini cheesecake (without fruit): Calories 99, Calories from Fat 28, Total Fat 3.1g (sat 1.2g), Cholesterol 25mg, Sodium 137mg, Carbohydrate 13.5g, Fiber 0.3g, Protein 4.3g

User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious!, Member brandiey1

I can't believe these were so delicious! I am not a dessert person nor am I a baker but I saw this recipe and how few ingredients and low maintenance it was so I made them for a friend who is watching her calories and fat count. I can't believe how GREAT these turned out! I will definitely be making these again! I topped 1/2 the batch with frozen non-sweetend organic blueberries and the other 1/2 with fresh strawberries smashed with a dash of sugar to make syrup and a dash of agave nectar for sweetness. This is my absolute NEW FAVORITE! Thank you for sharing!

6 out of 6 people found this helpful.

See all 2 reviews

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