EASY Mini Lemon Cheesecakes🍋 Lightened Up
These mini lemon cheesecakes are light and have a fresh lemon flavor that is perfect for spring and summer! They are also very easy to make and hit the spot when you are craving something sweet like cheesecake but want to stay within your WW points!
How to Make This:
Ingredients:
1- 8 oz block of light cream cheese, 1/3 less fat
2 Tbsp Fresh lemon juice
1 Tbsp Lemon zest, divided- 2 tsp for filling and 1 for garnish (I used the zest of 2 lemons)
1 tsp vanilla
2 large Eggs
1/2 cup fat free Greek yogurt (you can use fat free sour cream)
1⁄2 cup Monkfruit sweetener with erythritol(or no calorie sweetener of your choice)
12 Lemon wafer cookies(I used Kroger)
12 Tbsp aerosol whipped topping
Instructions:
Zest and juice your lemons, set aside. In a mixer, mix cream cheese until light and fluffy.
Add remaining ingredients except for 1 tsp of the zest and the lemon wafers, and mix until well combined.
In a lined muffin tin, place a wafer in the bottom of each muffin cup.
Evenly pour batter into 12 muffin cups.
Bake at 375 for about 15 minutes, until they have just a slight jiggle in the center.
Let cool completely (about an hour) then refrigerate for 4 hours or overnight.
Top with whipped topping and lemon zest.
Enjoy!
WW Points (Per Serving):
Makes 12 servings of 1 muffin. WW Points per serving - 4 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder for current WW Points and to track it in the WW app➡ WW Recipe (Must be logged into WW on a device with the app.)
Nutrition Facts:
Yield: 12 servings
CALORIES: 92 TOTAL FAT: 6 g SATURATED FAT: 3 g CHOLESTEROL: 47 mg SODIUM: 113 mg CARBOHYDRATES: 13 g FIBER: 0 g SUGAR: 3 g PROTEIN: 3 g
*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.
Utensils/Tools/Ingredients:
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