Mango Cheesecake Cups

1

AuthorSheenaCategory, DifficultyBeginner

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!

Yields12 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

Ingredients:

 8 oz Reduced Fat Philly Cream Cheese
 6 oz Chobani Mango 2%
 ¼ cup Sugar
 1 tsp Vanilla
 1 tbsp Flour
 1 Large Egg
 ½ cup Graham Cracker crumbs (packed)
 ¾ cup Mango puree (1 large mango)

Directions:

1

Preheat Oven to 350 degrees.

2

Prepare a 12 tin cupcake/muffin pan with paper liner.

3

In a small microwave safe mixing bowl, add Cracker Crumbs & Butter and microwave for 30 seconds.

4

Combine the melted butter with the cracker crumbs with a fork until well distributed.

5

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.

6

In a large mixing bowl add all the ingredients EXCEPT mango puree. Beat on medium speed until the cheesecake mixture is light and fluffy.

7

Add 1 small ice cream scoop to each muffin tin on top of the packed crust. (there will be some cheesecake mixture left over)

8

Add 1 tbsp of the mango puree on top of the cheesecake mixture.

9

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.

10

Bake for 25 minutes. Cool to room temperature and then refrigerate for at least 4 hours.

Nutrition:

Nutrition Facts

Serving Size 1 cup

Servings 12


Amount Per Serving
Calories 119.1
% Daily Value *
Total Fat 5.5g9%
Total Carbohydrate 13.6g5%
Dietary Fiber .6g3%
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 8 oz Reduced Fat Philly Cream Cheese
 6 oz Chobani Mango 2%
 ¼ cup Sugar
 1 tsp Vanilla
 1 tbsp Flour
 1 Large Egg
 ½ cup Graham Cracker crumbs (packed)
 ¾ cup Mango puree (1 large mango)

Directions

1

Preheat Oven to 350 degrees.

2

Prepare a 12 tin cupcake/muffin pan with paper liner.

3

In a small microwave safe mixing bowl, add Cracker Crumbs & Butter and microwave for 30 seconds.

4

Combine the melted butter with the cracker crumbs with a fork until well distributed.

5

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.

6

In a large mixing bowl add all the ingredients EXCEPT mango puree. Beat on medium speed until the cheesecake mixture is light and fluffy.

7

Add 1 small ice cream scoop to each muffin tin on top of the packed crust. (there will be some cheesecake mixture left over)

8

Add 1 tbsp of the mango puree on top of the cheesecake mixture.

9

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.

10

Bake for 25 minutes. Cool to room temperature and then refrigerate for at least 4 hours.

Mango Cheesecake Cups

Sheena’s recommended brands for this recipe:


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One Reply to “Mango Cheesecake Cups”

  1. I made these and loved them! They froze well, too! (Though I think I dug into the frozen portion of the batch so quickly that they would have still been fresh from the fridge anyway!)

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