Blackberry Cheesecake Cups

Name: Blackberry Cheesecake Cups
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Global
Ingredients: 1 pint blackberries; 1 large egg; 3 larges egg whites; 2 Tbsps all-purpose flour; 237 milliliters graham cracker crumbs; 1 teaspoon grated lemon zest; 454 grams packages reduced-fat cream cheese, at room temperature; 118 milliliters low-fat plain Greek yogurt; 118 milliliters seedless raspberry preserves; 118 milliliters sugar; 1 Tbsp vanilla extract

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

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.

Ingredients you will need

Cooking Spray

Cupcakes

Water

Equipment you will use

Muffin Liners

Baking Pan

Muffin Tray

Oven

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 Crumbs

Egg Whites

Crust

Sugar

Equipment you will use

Bowl

Bake until golden and slightly puffed, 5 to 8 minutes.

Equipment you will use

Oven

Let cool on a wire rack.

Equipment you will use

Wire Rack

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 Cheese

Lemon Zest

All Purpose Flour

Sugar

Equipment you will use

Hand Mixer

Bowl

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).

Ingredients you will need

Cream Cheese

Egg Whites

Egg

Vanilla

Yogurt

Equipment you will use

Muffin Liners

Bowl

Place pan on middle oven rack.

Equipment you will use

Oven

Frying Pan

Place baking pan filled with water on rack below.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Bake until cheesecakes are slightly puffed, 25 to 30 minutes.

Equipment you will use

Oven

Let cool to room temperature in pan on a wire rack, then refrigerate for at least 1 hour.

Equipment you will use

Wire Rack

Frying Pan

Before serving, top each cheesecake with 2 to 4 blackberries.

Ingredients you will need

Blackberries

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

Preserves