Chocolate Almond Cheesecake Bites
Prep time
Cook time
Total time
Serves: 24 bites
Ingredients
- 5 sheets reduced fat graham crackers
- ¼ cup whole, unsalted almonds
- 3 tablespoons butter, melted
- 8 oz ⅓ less fat cream cheese, softened*
- 6 ounces nonfat plain yogurt
- ¼ cup egg whites **
- ⅓ cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon all-purpose flour
- 1½ teaspoons lemon juice
- ½ teaspoon pure vanilla extract
- ¾ teaspoon pure almond extract
- ¼ cup mini semi-sweet chocolate chips
Instructions
- Pre-heat oven to 350 degrees fahrenheit. Line a mini-muffin pan with 24 foil liners and set aside.
- First make the crust -- In a food processor, process graham crackers until they reach a crumb-like consistency. Place in a small bowl and set aside. In the same processor, grind almonds into an almond-meal consistency and mix with graham cracker crumbs.
- Combine graham cracker-almond crumbs with the melted butter until just coated, it will still be slightly course in texture. Distribute mixture evenly into cupcake liners and firmly press crumbs together to form a tight crust. Bake 7 minutes or until set. Remove from oven and set aside to cool while making the filling.
- Now make the filling -- In a stand mixer, beat cream cheese for 2 minutes. This is mandatory as it helps give the filling a light texture by incorporating air. Beat in the yogurt, egg whites, sugar, cocoa powder, and flour until smooth [about 2-3 minutes]. Add in the lemon juice and the vanilla & almond extracts until just combined. Remove from mixer and fold in chocolate chips.
- Evenly distribute the filling into each cupcake liner, filling about ¾ of the way full**. Bake for 16 - 18 minutes. Remove from oven and let cool for at least 30 minutes. Finish cooling by placing the pan in the refrigerator for 2-3 hours. Serve after being well chilled.
Notes
* If you forgot to let your cream cheese soften, remove the paper packaging and place it on top of the pre-heating oven while you make the crust. It should be just soft enough once you finish.
** Either store bough egg-whites or traditional egg whites may be used - simply measure out a ¼ cup of either.
*** Depending on how light & fluffy you mixed your filling - you may have some remaining. Place it in an oven safe bowl, lightly coated with non-stick spray and bake along side the mini cheesecake bites for a crustless treat.
** Either store bough egg-whites or traditional egg whites may be used - simply measure out a ¼ cup of either.
*** Depending on how light & fluffy you mixed your filling - you may have some remaining. Place it in an oven safe bowl, lightly coated with non-stick spray and bake along side the mini cheesecake bites for a crustless treat.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/i-lied-when-i-said-i-didnt-like-cheesecake/