Good things come in small sizes! Enjoy these inidividual mini cheesecake bites, bursting with berries and rhubarb, for under 200 calories!
More than a Pie Filling!
We may recognize rhubarb as the perfect pairing for strawberries in pies and jams. Its natural tartness balances out the sweetness of fruits like strawberries and blueberries. Besides delicious desserts, rhubarb can make an excellent addition to savory dishes such as a fish topping or even a fancy cocktail. Get them while you still can! Rhubarb season generally peaks between April to late June.
Ranging from light green to a gorgeous pink hue resembling colorful celery stalks, rhubarb is loaded with beneficial nutrients, such as vitamins C and K, and heart healthy potassium. In only a 1/2 cup serving, rhubarb contains at least 1 gram of fiber and only 13 calories. For more about the benefits on rhubarb feel free to visit the Academy of Nutrition and Dietetics’ Food and Nutrition Magazine.
Mini Cheesecake for One
These individual mini cheesecake bites are fun for a group or even solo! Each bite sized treat is less than 200 calories! Thanks to the addition of greek yogurt and fruit, this cheesecake has much less saturated fat and sugar. Instead of graham cracker crust most commonly seen in cheesecake recipes, I used a granola with less added sugar. Many granola products can carry excessive amounts of added sugar, so always check the nutrition label and aim for less than 10 grams of added sugar per serving. My new local favorite, Boulder Granola, carries only 2 grams of sugar per serving.
This cheesecake recipe took a few attempts to get the right consistency and flavor. Actually, this was my first experience making cheesecake. I guess you can say I go more for savory than sweet! Baking continues to be a mystery, but as long as I have my blog I will continue to share my adventures in the kitchen!
- Granola Crust:
- 2 cups granola
- 2 tablespoons coconut oil or butter, melted
- Cheesecake Filling:
- 1 large egg
- 1 package of cream cheese (1/3 less fat version used in this recipe), softened at room temperature
- 6 oz whole milk greek yogurt, strained
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 cup maple syrup
- 1/2 cup raspberries, finely chopped (thawed if frozen)
- 1/2 cup rhubarb, finely chopped (thawed if frozen)
- Preheat oven to 325 degrees Farenheit.
- Prior to preparing the cheesecake filling and crust, set aside a greased 12 muffin tin ( I used parchment paper cupcake liners).
- In a large food processor, pulse together the granola and oil.
- Evenly distribute the crust mixture to the bottom of the muffin tins, about 1-2 tablespoons per scoop. Press down with your fingers or using the back of a spoon flatten out the crusts. Bake the mini crusts for 5 minutes in the oven or until slightly browned. Remove from the oven and set aside.
- In a large mixing bowl combine, combine all of the cheesecake filling ingredients except the egg and fruits. Using a mixer, whip all of the ingredients until a smooth consistency is formed. Make sure there are no clumps of cheesecake. Add the egg and whip until incorporated (do not overmix the egg). Stir in the fruit. If you prefer pureed fruit, blend together the rasperries and rhubarb in a blender or food processor prior to baking.
- Spoon the cheesecake filling up to the top of the muffin tins. Gently transfer the muffin pan to the oven and bake for 20 minutes (or until the middle of each cheesecake slightly jiggles).
- Once done, remove from the oven and let cool. Transfer the muffin tins to the refrigerator and chill for at least 3 hours to let the cheesecakes set.