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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Strawberry Mini Cheesecakes Recipe

Strawberry Mini Cheesecakes Recipe

Strawberry Mini Cheesecakes on clear crystal plate

These luscious strawberry mini cheesecakes are an absolute hit on any dessert tray!
Simple to make ahead of time and topped at a later date.


1 1/2 cups Graham cracker crumbs
2 tablespoons Coconut oil, melted
2 tablespoons Sugar
1- 8 oz. pkg. 1/3 less fat Cream Cheese, softened
1/3 cup Sugar
1 Egg
12 oz. Fat free Strawberry Yogurt
2 teaspoons Corn Starch
2 cups Whole Strawberries
1/4 cup Dark Chocolate Chips

Oven Temp ~ 300°
Baking Time ~ 20 to
Cheesecake Pan Type ~ Regular Muffin Pan
Preheat oven, line muffin cups with paper muffin liners.

Mix graham cracker crumbs, coconut oil and sugar. Pat about 1 tablespoon of the crumb mixture evenly on bottom of each of the muffin cups.

Blend cream cheese and 1/3 cup of sugar in large bowl. Add the egg, strawberry yogurt and corn starch to cheese mixture, blend until smooth.

Bake Strawberry Mini Cheesecakes in preheated oven until edges are done and center is still jiggly.
Turn oven off at this point and let the strawberry cheesecakes set for another 30 minutes.
Remove mini cheesecakes from oven and let cool for 30 minutes longer.
Refrigerate for at least three hours. Strawberry Mini Cheesecakes can be frozen and kept for up to a month at this point.

To serve, remove mini cheesecakes from the refrigerator or freezer.
Top with strawberries and drizzle melted dark chocolate chips over the top, creating a delicious Strawberry Mini Cheesecake dessert.

To melt the dark chocolate chips, place in a microwave proof container.
Microwave on high for 30 to 60 seconds, stirring every 15 seconds.

Recipe makes 12 Mini Cheesecakes

Nutrition facts:
Serving Size 100 g
Calories 206
Calories from Fat 99
Total Fat 11.0g 17%
Saturated Fat 6.7g 33%
Trans Fat 0.0g
Cholesterol 35mg 12%
Sodium 174mg 7%
Total Carbohydrates 23.9g 8%
Dietary Fiber 1.0g 4%
Sugars 14.6g
Protein 4.0g
Vitamin A 7% • Vitamin C 27% • Calcium 6% • Iron 5%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!