Mini Blueberry Cheesecakes

  • Serves 12
  • Preparation Time: 25 minutes
  • Cooking Time: 25-30 minutes
  • 350°F

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Ingredients

Adjust Servings:
1 cup graham crumbs
1/4 cup unsalted butter melted
454g (16oz) cream cheese
6 tablespoons white sugar
2 tablespoons all-purpose flour
1 teaspoon lemon zest
1 egg
3 egg whites
1/2 cup plain yogurt
1 tablespoon vanilla
1 tablespoon no sugar added raspberry jam
1 cup frozen blueberries
1 tablespoon lemon juice

Nutrient Analysis

PER SERVING:

1 mini cheesecake


RENAL EXCHANGE:

1 Starch


Calories
254Kcal
Protein
5g
Carbohydrates
18g
Fibre
0.8g
Total Fat
19g
Saturated Fat
10g
Cholesterol
69mg
Sodium
196mg
Potassium
113mg
Phosphorus
78mg

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Ingredients

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Preparation

1
Done

Preheat oven to 350°F. Prepare muffin tins with muffin liners.

2
Done

In a mixing bowl, combine graham crumbs with melted butter. Place approximately 1 tablespoon of graham crumb mixture in each lined muffin tin, and press down. Bake for 5–10 minutes or until crumbs have set and are lightly browned.

3
Done

In a mixing bowl, cream together cream cheese, sugar, flour, and lemon zest to a smooth consistency. Scrape down the sides of the mixing bowl to minimize lumps. Add the egg, egg whites, yogurt, and vanilla to combine. Do not overmix.

4
Done

Divide the cheesecake mixture between the 12 tins. Bake for 15-20 minutes or until the cheesecake is firm to the touch. (Watch not to overbake because cheesecakes may crack!)

5
Done

In a saucepan, heat jam, blueberries, and lemon juice. Simmer until the berries begin to break down and become saucy.

6
Done

Allow both the cheesecakes and sauce to cool before applying the blueberry topping.

7
Done

Divide the topping among the cakes. Refrigerate until ready to serve.

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