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Blackberry Cheesecake Cups

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Blackberry Cheesecake Cups

Blackberry Cheesecake Cups

If 51 cents per serving falls in your budget, Blackberry Cheesecake Cups might be a super vegetarian recipe to try. This recipe makes 30 servings with 86 calories, 3g of protein, and 3g of fat each. From preparation to the plate, this recipe takes roughly 30 minutes. If you have lemon zest, vanillan extract, raspberry preserves, and a few other ingredients on hand, you can make it.

Instructions

1
Place a rack in center of oven and another 2 rungs below; preheat to 325F. Fill a 9-by-13-inch baking pan with 1 inch water. Line a 12-cup muffin tin with cupcake liners and mist with cooking spray.
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Cooking SprayCooking Spray
CupcakesCupcakes
WaterWater
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Muffin LinersMuffin Liners
Baking PanBaking Pan
Muffin TrayMuffin Tray
OvenOven
2
Mix graham cracker crumbs, 2 Tbsp. sugar and 1 egg white in a bowl until evenly moistened. Spoon 2 rounded teaspoonfuls into each muffin cup. Press evenly to form a firm crust.
Ingredients you will need
Graham Cracker CrumbsGraham Cracker Crumbs
Egg WhitesEgg Whites
CrustCrust
SugarSugar
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BowlBowl
3
Bake until golden and slightly puffed, 5 to 8 minutes.
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OvenOven
4
Let cool on a wire rack.
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Wire RackWire Rack
5
Using an electric mixer on low speed, beat cream cheese in a bowl until smooth. In a separate bowl, mix remaining 6 Tbsp. sugar, flour and lemon zest; add to cream cheese.
Ingredients you will need
Cream CheeseCream Cheese
Lemon ZestLemon Zest
All Purpose FlourAll Purpose Flour
SugarSugar
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Hand MixerHand Mixer
BowlBowl
6
Mix on low speed until just combined. Scrape down sides of bowl. On medium speed, mix in yogurt, vanilla, whole egg and remaining 2 egg whites, one at a time, until smooth. Divide cream cheese mixture among muffin cups (about 1/4 cup for each).
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Cream CheeseCream Cheese
Egg WhitesEgg Whites
EggEgg
VanillaVanilla
YogurtYogurt
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Muffin LinersMuffin Liners
BowlBowl
7
Place pan on middle oven rack.
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OvenOven
Frying PanFrying Pan
8
Place baking pan filled with water on rack below.
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WaterWater
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Baking PanBaking Pan
9
Bake until cheesecakes are slightly puffed, 25 to 30 minutes.
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OvenOven
10
Let cool to room temperature in pan on a wire rack, then refrigerate for at least 1 hour.
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Wire RackWire Rack
Frying PanFrying Pan
11
Before serving, top each cheesecake with 2 to 4 blackberries.
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BlackberriesBlackberries
12
Mix remaining berries, preserves and 2 Tbsp. water in a small pan; bring to a boil over medium heat. Cook, stirring occasionally, until berries are soft and sauce has thickened, 3 to 4 minutes. Cool slightly. Spoon 1 Tbsp. glaze over berries.
Ingredients you will need
PreservesPreserves
BerriesBerries
SauceSauce
WaterWater
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Frying PanFrying Pan
DifficultyExpert
Ready In30 m.
Servings30
Health Score1
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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