Frozen Mini Blueberry Cheesecakes Recipe
Freezy Blueberry Cheesecake Cups
1/6 of recipe (1 cheesecake cup): 120 calories, 5.5g total fat (4g sat. fat), 125mg sodium, 14g carbs, 0.5g fiber, 8g sugars, 3g protein
Click for WW Points® value*
Prep:
10 minutes
Freeze: 3 hours
Ingredients:
1/2 cup whipped cream cheese
1/2 cup fat-free plain Greek yogurt
3 packets natural no-calorie sweetener
1 tsp. vanilla extract
1/8 tsp. salt
1 1/2 cups light whipped topping (thawed from frozen)
3/4 cup freeze-dried blueberries, divided
2 graham crackers (1/2 sheet), finely crushed
Optional topping: fresh blueberries
Directions:
In a large bowl, combine cream cheese, yogurt, sweetener, vanilla extract, and salt. Mix well. Add thawed whipped topping, and mix until uniform. Fold in 1/2 cup freeze-dried blueberries.
Distribute mixture among the cups of a 6-cup silicone muffin pan (or 6 cups of a 12-cup muffin pan), and smooth out the tops. Top with remaining 1/4 cup freeze-dried blueberries and crushed graham crackers. Lightly press to adhere.
Lightly cover with foil and freeze until firm, at least 3 hours.
If needed, allow to thaw and soften just slightly before eating.
MAKES 6 SERVINGS
HG Tip: To ensure smooth sides, after you fill the silicone muffin pan with cheesecake mixture, give the pan a couple gentle drops on the counter until air bubbles stop rising to the top. (This is a great tip for any recipe where you’re freezing a fairly thick liquid base.)
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Help your friends make frozen mini blueberry cheesecakes. Send along this recipe now!
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