Individual Cheesecakes for Dessert

cheesecake Cheesecake is a favorite dessert for many people. It is traditionally made with full fat regular cream cheese, whole eggs, sugar and sometimes even heavy cream.  It is delicious. However, it is not very compatible with a healthy eating program, at least when made in the traditional manner. As a result, you should reserve it for special occasions and eat it in small amounts.

A Lighter Heathier Cheesecake

I’ve adapted this recipe in an effort to provide a somewhat lighter, somewhat healthier, version of this treat. I’ve substituted reduced fat cream cheese for the regular cream cheese. I also replaced one of the eggs with egg whites and used nonfat Greek yogurt instead of heavy cream.  I also used nonfat sweetened condensed milk which does add sweetness from the sugar but saves on the fat.  The crust is graham cracker crumbs and olive oil – the topping a simple raspberry compote made from frozen raspberries, a little sugar, water and some lemon juice.

Inspired by The Hotel Portillo in Chile

chile

The inspiration for this recipe came from the chef at the Hotel Portillo in Portillo, Chile who makes cheesecake with full fat cream cheese, regular condensed milk, sugar in the graham cracker crust and no yogurt.

A Great Dessert for a Weeknight or Get Together

Because I have adapted the ingredients in this recipe to create a somewhat healthier version of this cheesecake, this dish is a good option to serve once in a while as a weeknight dessert for your family after a home cooked meal.

Barbara Spalding RDN Culinary Dietitian

Hi, I am

Barbara Spalding MS, RDN, Culinary Dietitian

As a dietitian and world traveler, I love bold flavors — in food and in life. 14 years ago, I fell down the rabbit hole into Breast Cancer Wonderland. Since then, I’ve learned to cook differently while savoring the pleasures of food and companionship. I’ve built a resilient new life and a bold new kitchen. Let me show you the flavors of the world.
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Print Recipe
Happy Holidays! Individual Cheesecakes for Dessert
Cheesecake
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20-30 minutes
Passive Time 30 minutes
Servings
cheesecakes
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20-30 minutes
Passive Time 30 minutes
Servings
cheesecakes
Ingredients
Cheesecake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place graham crackers in a plastic bag and crush into crumbs with a rolling pin.
  2. Mix graham cracker crumbs and olive oil in a large bowl to make a crust. (Start with 3 oz. of olive oil, add more if needed)
  3. Trace the outline of a ramekin on parchment paper with the tip of a knife.
  4. Cut parchment liners with tabs as shown in the picture to line the ramekins (this will make it easier to take them out of the ramekins when you are ready to serve them).
  5. Place parchment liners in the ramekins and press the graham cracker crumb crust into the bottom and sides of each ramekin.
  6. Preheat oven to 375 degrees F (350 degrees F convection).
  7. Blend cream cheese, nonfat Greek yogurt, and nonfat sweetened condensed milk on low speed in mixer until lumps are gone. Be careful to not add too much air to the mixture.
  8. Add the egg whites and eggs and vanilla and gently mix until well blended.
  9. Divide cheese mixture into the ramekins.
  10. Bake at 375 degrees F for 20- 30 minutes until firm.
  11. Remove from oven and allow them to cool. Store in the refrigerator until you are ready to serve
  12. To serve, run the tip of a knife around the edge of each ramekin. Gently pull up on the parchment tabs to unmold the cheesecakes, remove the parchment paper and place on a dessert plate.
  13. If desired, top with raspberry compote and garnish with a mint leaf and a sprinkle of decorative sugar.
Recipe Notes

Approximate nutrition information per serving (without topping): 400 calories; 18 grams fat; 4.6 grams saturated fat; 0 grams transfat; 36 mg cholesterol; 310 mg sodium; 50 grams carbohydrate; 0.7 grams dietary fiber; 9 grams protein.

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