Blackberry Cheesecake Cups Recipe

Name: Blackberry Cheesecake Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup graham cracker crumbs; 1/2 cup sugar; 3 large egg whites; 2 8-oz. packages reduced-fat cream cheese, at room temperature; 2 tablespoons all-purpose flour; 1 teaspoon grated lemon zest; 1/2 cup low-fat plain Greek yogurt; 1 tablespoon vanilla extract; 1 large egg; 1 pint blackberries; 1/2 cup seedless raspberry preserves

Servings: persons

1 cup graham cracker crumbs
1/2 cup sugar
3 large egg whites
2 8-oz. packages reduced-fat cream cheese, at room temperature
2 tablespoons all-purpose flour
1 teaspoon grated lemon zest
1/2 cup low-fat plain Greek yogurt
1 tablespoon vanilla extract
1 large egg
1 pint blackberries
1/2 cup seedless raspberry preserves

1
Place a rack in center of oven and another 2 rungs below; preheat to 325u00b0F. Fill a 9-by-13-inch baking pan with 1 inch water. Line a 12-cup muffin tin with cupcake liners and mist with cooking spray.
2
Mix graham cracker crumbs, 2 Tbsp. sugar and 1 egg white in a bowl until evenly moistened. Spoon 2 rounded teaspoonfuls into each muffin cup. Press evenly to form a firm crust. Bake until golden and slightly puffed, 5 to 8 minutes. Let cool on a wire rack.
3
Using an electric mixer on low speed, beat cream cheese in a bowl until smooth. In a separate bowl, mix remaining 6 Tbsp. sugar, flour and lemon zest; add to cream cheese. Mix on low speed until just combined. Scrape down sides of bowl. On medium speed, mix in yogurt, vanilla, whole egg and remaining 2 egg whites, one at a time, until smooth. Divide cream cheese mixture among muffin cups (about 1/4 cup for each). Place pan on middle oven rack. Place baking pan filled with water on rack below. Bake until cheesecakes are slightly puffed, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate for at least 1 hour.
4
Before serving, top each cheesecake with 2 to 4 blackberries. Mix remaining berries, preserves and 2 Tbsp. water in a small pan; bring to a boil over medium heat. Cook, stirring occasionally, until berries are soft and sauce has thickened, 3 to 4 minutes. Cool slightly. Spoon 1 Tbsp. glaze over berries.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 1/2 cup sugar, 3 large egg whites, 2 8-oz. packages reduced-fat cream cheese, at room temperature, and more.

Yes, Blackberry Cheesecake Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Cheesecake Cups

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