Mango Cheesecake Cups

Nutrition per serving: Weight Watchers Points + 3 ~ Calories 119.1 ~ Fat 5.5 g ~ Carbohydrate 13.6 g ~ Fiber 0.6 g ~ Protein 4.1 g

These Skinny Mini Mango Cheesecake Cups are delish 🙂    These light and flavorful cheesecake cups are flavored with real mango puree and Greek yogurt.  You still get the taste of the graham cracker crust at the bottom with just a little bit of butter.  Did I mention that these are only  119 calories per serving and 3+ weight watcher points?    So, next time you are craving cheesecake just know that there is a healthier alternative and all you need is a few ingredients!!  ENJOY!


Mango Cheesecake Cups

Mango Cheesecake Cups

Makes 12 Servings. Nutrition per serving: Weight Watchers Points + 3 ~ Calories 119.1 ~ Fat 5.5 g ~ Carbohydrate 13.6 g ~ Fiber 0.6 g ~ Protein 4.1 g


  • 1 8 oz block of Reduced Fat Philly Cream Cheese
  • 1 6 oz container of Chobani Mango 2%
  • 1/4 cup Sugar
  • 1 tsp Vanilla
  • 1 Tbsp Flour
  • 1 large Egg
  • 1/2 cup (packed) Grahm Cracker Crumbs
  • 1 Tbsp butter
  • 3/4 cup of Mango Puree ( 1 large Mango)


  1. Preheat Oven to 350 degrees. Prepare a 12 tin cupcake/muffin pan with paper liner.
  2. In a small microwave safe mixing bowl, add Cracker Crumbs & Butter and microwave for 30 seconds. Combine the melted butter with the cracker crumbs with a fork until well distributed. Add 1 Tbsp (unpacked) of mixture to each paper liner and press/pat down the mixture so it is “packed” (I used the back of my small ice cream scoop) Set Aside.
  3. In a large mixing bowl add all the ingredients EXCEPT mango puree. Beat on medium speed until the cheesecake mixture is light and fluffy.
  4. Add 1 small ice cream scoop to each muffin tin on top of the packed crust. (there will be some cheesecake mixture left over)
  5. Add 1 tbsp of the mango puree on top of the cheesecake mixture. Now from the remainder of the cheesecake mixture; add a small dollop of the mixture on top of the mango puree. Take a fork & swirl the cheesecake and mango puree to create a marbled effect.
  6. Bake for 25 minutes. Cool to room temperature and then refrigerate for at least 4 hours.
  7. Enjoy!!




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