Mini Berry Cheesecakes by Janice Bissex
I participate in a monthly blogger cooking challenge 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 of the calories of traditional cheesecake, and I promise that if you give it a try, you won’t be disappointed!
Mini Berry Cheesecakes
¼ cup sliced almonds
2 tablespoons shredded coconut
20 square won ton wrappers
1 (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 extract
½ cup strawberries
½ cup blueberries
½ cup raspberries
¼ cup pure maple syrup
½ bunch fresh mint
1. Preheat the oven to 350°F. Place the almonds and coconut on a rimmed baking sheet and bake, stirring frequently, until they begin to brown, about 5 minutes. Set aside.
2. 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.
3. In a medium bowl whisk together the cream cheese, egg, sugar, yogurt, flour, and almond extract until smooth and creamy. Carefully spoon equal amounts of the mixture into each lined cup using a small spoon.
4. Bake until the wrappers are browned and the filling is set, 16 to 18 minutes. Let cool before removing from tins.
5. Wash and dry the mint. Remove 20 leaves and place in a small bowl. Cut the strawberries into thin slices and place in a separate bowl. Place the almonds and coconut, blueberries, raspberries, and maple syrup in individual bowls, and let everyone use them as toppers for their own cheesecakes.