Mini Cheesecakes


by Heather Harris Brady

This is a nice recipe if you feel like cheesecake but would rather forgo having extra tempting servings sitting around. This gives you four polite-sized servings for a dinner party with no leftovers! I used orange and mini chips, but feel free to vary the flavorings however you wish. I bake these in ceramic ramekins because they’re easier to put in the water bath. Plus, they go together really quickly and with no crust you’re not only cutting calories you’re cutting down the gluten free as well.

Mini Cheesecakes, Makes four 3-1/2″ servings

  • 4 oz. 1/3-less-fat cream cheese
  • 2/3 c. greek yogurt
  • 1/3 c. sour cream
  • One egg
  • 1/3 c. granulated sugar
  • 1 T. all-purpose flour

Preheat the oven to 350. Combine the first three ingredients in a food processor.


Add the egg, flour and sugar.


Blend until smooth.


Fold in your flavoring and addins, in this case I added 1 t. orange bakery emulsion and 1/3 c. mini chocolate chips.


Lightly grease four ramekins and divide the batter between them. Fill an 8″ baking dish one-third full with warm water. Set the ramekins in the dish and put them in the oven.


Bake for about 30 minutes, until the centers are set and the sides start to pull away from the dishes.



You could serve these warm but I put them in the deep freeze to cool them quickly for dinner.


Three years ago: Finnish Teaspoon Cookies
Two years ago: Lemon Poppyseed Scones
One year ago: Brigadeiro


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