Frozen Chocolate Cheesecake Bites
Meet our new favorite use for ice cube trays.
3/4 cup Cool Whip Free
5 tbsp. fat-free cream cheese; softened
1 tbsp. SPLENDA, Granular
10 tsp. HERSHEY'S Sugar Free Syrup
Using a fork, vigorously mix Cool Whip, cream cheese and Splenda until smooth and well blended. Evenly distribute mixture into 10 sections of an ice cube tray. Tap tray firmly on the counter a few times to get mixture to settle flat.
Next, top each with a teaspoon of chocolate syrup. Tap tray again to settle. Place tray in freezer until Bites are solid -- at least 2 hours.
Once frozen, Cheesecake Bites should pop out easily (if not, run the bottom of the tray under the faucet for a few seconds to loosen them). Makes 10 Bites!
(2 Bites: 40 calories, 0g fat, 100mg sodium, 6.5g carbs, 0g fiber, 1g sugars, 2g protein = 1 Point!)
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Banana Split Cheesecake
Crust:
1 cup packaged chocolate cookie crumbs (such as Oreo)
2 tablespoons sugar
1 tablespoon butter or stick margarine, melted
Cooking spray
Filling:
3 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) carton low-fat sour cream
1 1/2 cups sugar
1 1/2 cups mashed ripe banana
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs
Toppings:
1/3 cup canned crushed pineapple in juice, drained
1/3 cup strawberry sundae syrup
1/3 cup chocolate syrup
1/4 cup chopped pecans, toasted
16 maraschino cherries, drained
Preheat oven to 325°.
To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.
To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition.
Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool cheesecake to room temperature. Cover and chill for at least 8 hours. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans, and 1 cherry.
Yield: 16 servings (serving size: 1 wedge with toppings)
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Donna Sue's Cherry Cheesecake Cups
Yield: 8 servings; 2 points per serving
8 oz fat-free cream cheese
2 cup fat-free half and half
20 oz Comstock Cherry Pie Filling, No Sugar Added
2 package Jell-O Fat Free Sugar Free Instant Cheesecake pudding mix
Keep dairy ingredients cold until ready to use.
In a medium mixing bowl, use mixer to beat cream cheese until smooth. Slowly add half and half and blend until smooth. Add the Jello Sugar Free Fat Free Pudding mix slowly to beat it in and continue to beat for 2 minutes.
In 8 one cup containers that have lids, divide the mixture and place into bottom of container. Tap on surface to "settle" mixture into containers evenly.
Open pie filling and divide just the cherries evenly between containers (about 6-7 each) then spoon the filling gel remaining over the top of each container and cover with container lid. (The containers will not be full to the top when done.)
Return to refrigerator to chill about an hour to set - IF you can keep from eating one right away.
Reviews for Cherry Cheesecake Cups
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Individual Cherry Cheesecake
Yield: Two dozen
8 oz cream cheese
8 serving(s) neuchatel cheese
3/4 cup sugar
24 items reduced-fat vanilla wafer(s)
1 tsp vanilla extract
2 item egg
7 serving(s) cherry filling (21 oz. pie filling)
Mix cream cheeses, sugar, vanilla, and eggs in a mixer until whipped (light and fluffy).
Place one wafer each in the bottom of each muffin tin (with baking cups). Bake at 375F for 15 minutes or until the top sets in. Spoon cherry filling on top. (about 1 tablespoon each). Chill.
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Key Lime Cheesecake
Yield: 8 servings
16 oz fat-free ricotta cheese
8 oz Neufchatel cheese
3/4 cup Splenda
4 large egg(s)
1 Tbsp fresh lime juice
2 tsp lime zest
Preheat oven to 350 degrees. Wrap outside of a 9-inch springform pan with aluminum foil and spray inside with Pam.
Blend ricotta in a food processor until smooth. Add the cream cheese and sugar and blend well, stopping machine occasionally & scraping down sides of bowl. Blend in the lime juice & zest. Add the eggs & pulse just until blended.
Pour the cheese mixture into the prepared pan. Place the springform pan in a large roasting pan. Pour enough hot water into the the roaster to come halfway up the sides of the springform pan. Bake until the cheesecake is golden & the center of the cake jiggles slightly when the pan is gently shaken, about 50-65 minutes.
Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hrs. & up to 2 days. Remove sides of springform pan. Cut the cake into wedges & serve. Serve slices with fat free Reddi-Whip, if desired.
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Strawberry Yogurt Cheesecake
Yield: 8 servings; 3 points per serving
Crust:
1-1/2 cups oat bran (flakes) cereal, crushed
1 can (6oz) frozen apple juice concentrate, thawed
1 tsp ground cinnamon
Filling:
2 eggs, lightly beaten
1-1/2 cups nonfat plain yogurt
1/3 cup sugar
2 Tbsp fresh strawberry juice or puree (I used puree)
1/2 tsp vanilla extract
2 cups fresh strawberries, hulled and halved
Preheat the oven to 350F.
In a small bowl, combine the oat bran cereal, apple juice concentrate and cinnamon until well blended. using the back of a spoon, press the mixture into the bottom & sides of a 9-inch glass pie plate.
In a medium bowl, combine the eggs, yogurt, sugar, strawberry juice or puree and vanilla until well blended and smooth. Pour the filling into the prepared crust and place the pan on a baking sheet. Bake until set, about 25-30 minutes.
Let the cheesecake cool in the pan n a wire rack, then refrigerate until chilled, at least 2 hours. Arrange the strawberry halves, cut side down, on top.
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Low Fat Strawberry Cream Cheese Bars
Yield: 24 servings; 3 points per serving
10 oz frozen strawberries -- thawed
1 tablespoon cornstarch
1 3/4 cups lowfat graham cracker -- cinnamon flavored, finely crushed
3 tablespoons light butter -- melted
2 tablespoons water
16 ounce fat-free cream cheese -- 2 packages
14 ounce fat-free sweetened condensed milk
4 egg whites
1 egg
1/3 cup lemon juice
1 teaspoon vanilla extract
2 tablespoons flour
Preheat oven to 350°F.
In blender, blend strawberries until smooth. In saucepan, combine strawberry puree and cornstarch; cook and stir until thickened. Cool.
Spray 13x9-inch baking pan with cooking spray. Combine graham cracker crumbs, butter and water; press on bottom of prepared pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add egg whites, egg, lemon juice and vanilla; mix well. Stir in flour; pour into prepared pan.
Drop strawberry mixture by spoonfuls over batter. Gently swirl with knife. Bake 25 to 30 minutes or until center is set. Cool. Chill. Store leftovers covered in refrigerator.
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Banana Split Cheesecake Squares
Yield: 21 servings; 4 points per serving
1 1/2 cup graham cracker crumbs
1/3 cup reduced-calorie margarine
3 8 oz pkgs light cream cheese
3/4 cup Splenda sugar blend for baking
1 tsp vanilla extract
1/2 cup banana(s) mashed
3/4 cup Egg Beaters
1 cups fresh strawberries, sliced
1 large banana sliced and tossed with lemon juice below
1 tsp fresh lemon juice
8 oz canned pineapple chunks, water-packed, drained
Preheat oven to 350 degrees. Mix graham cracker crumbs and margarine, press firmly onto bottom of 13 x 9 baking pan.
Mix cream cheese, splenda and vanilla on medium speed until well blended. Add egg beaters; stir until mixed. Add in 1/2 cup mashed bananas. Pour over crust. Bake 30 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight.
Serve topped with fresh strawberries, sliced bananas tossed with lemon juice, and pineapple chunks.
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Vicki's Coconut-Pineapple Cheesecake Pie
Yield: 8 servings; 4 points per serving
8 oz. fat-free Cream Cheese, room temperature
1 20-oz can crushed pineapple, no sugar added
1 package sugar free, Fat free vanilla pudding mix
1 teaspoon coconut flavoring
1 8-oz container Cool Whip Free or Lite
1 6-oz reduced fat graham cracker pie crust
Beat cream cheese until smooth. Add pineapple, (juice and all), pudding mix, and coconut flavoring. Beat until smooth. Fold in 1/2 container of Cool Whip. Pour into the pie crust. Top with remaining cool whip and refrigerate at least 8 hours.
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Carolyn's Gelatin Cheesecake
1 (12-ounce) container low-fat (1 percent) cottage cheese
2 (0.3-ounce) boxes sugar free strawberry gelatin, plus 1 box
2 ready-made light graham cracker crusts
1 pint fresh strawberries, plus extra for garnish
1 (8-ounce) container frozen light whipped topping, thawed
Put cottage cheese in a blender. Make 2 boxes of the gelatin, using 1 cup of hot and 1 cup of cold water. At once, before it jells, add to cottage cheese. Blend until smooth. Pour into crust and refrigerate until set.
Cut up fruit and place on top of pie. Make remaining package of gelatin as per instructions on box. Pour it on top of fruit and put it in refrigerator until set. Put whipped topping on top. Garnish with more fruit.
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Berry Cheesecake Dessert
Yield: 4 servings; 2 points per serving
4 oz. FF cream cheese
1/2c. Light ricotta
3 Tbsp. sugar
1/2 tsp. finely shredded orange or lemon peel
4 tsp. Orange juice
3 cups blueberries (can also use raspberries or sliced strawberries)
4 gingersnaps or chocolate wafers broken
In a blender or food processor combine cream cheese, ricotta, sugar, orange peel and OJ. Cover and blend until smooth. Transfer to a small bowl, cover and chill 4 to 24 hours.
To serve, spoon the fruit into dessert dishes. top with cream cheese mixture and top with broken cookies.
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Lemon Cream Cheese Pie
Yield: 8 servings; 3 points per serving
1 Keebler low fat graham cracker pie crust
1 package (8 ounce) fat free cream cheese
1/2 cup pourable Splenda
1 tsp vanilla
1 package lemon fat free sugar free instant Jell-O pudding
1 can fat free evaporated milk
Beat cream cheese, Splenda and vanilla until smooth. Spread in the bottom of the pie crust. Pout fat free evapotated milk into bowl and add pudding. Mix. Pour pudding over cream cheese. Chill. Spread with 1/2 ~ 8 ounce container of fat free Cool Whip. Chill.
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Southern Peanut Butter Cheesecake
Yield: 10 servings
1/2 cup low fat graham cracker crumbs
8 ounces light cream cheese, cut into cubes
8 ounces fat free cream cheese, cut into cubes
1/2 cup fat free sour cream
1/2 cup fat free ricotta (or low fat cottage cheese)
1/3 cup peanut butter
1/2 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
6 egg whites (or 3/4 cup egg substitute)
Coat a 9-inch spring form pan with cooking spray. Sprinkle graham cracker crumbs evenly over the bottom of pan. Set aside.
Process the cream cheese, sour cream and ricotta in a food processor until smooth. Add the peanut butter and mix. Slowly add the sugar and vanilla extract. Slowly pour the eggs through the food chute with the processor running. Blend until combined. Spoon the mixture over the graham cracker crumbs.
Bake in a 300F oven for 50 minutes. Center will be soft, but will firm when chilled. Turn the oven off and leave the cheesecake in the oven for 30 more minutes. Remove from oven; let cool to room temperature on a wire rack.
Cover and chill 8 hours. Serve with assorted fresh berries.
Per serving: 140 calories, 13g protein, 4.5g total fat, 14g carbohydrates, 0g dietary fiber, 10mg cholesterol, 240mg sodium.
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