I am so excited for today’s recipe! Today for the #SundaySupper we had to make either a Savory cheese, tasty cake, or a glorious cheesecake. Well I went with cheesecake!! My cheesecake may not be glorious but it sure makes me happy!!! I am so proud of these little guys!
I went with mini lime cheesecake bites because I thought it would be perfect for a brunch, baby shower, Easter and St. Patrick’s Day! They are so cute and precious, not to mention very tasty.
When making these cheesecakes, I used fresh limes, 1/3 less cream cheese and plain greek yogurt. Since I didn’t have graham crackers for the base, I decided to make my own base by using ground oats, regular oats, cinnamon, maple syrup and applesauce. It all came together so nicely, and the flavors of the lime is simply refreshing and perfect. With a little bite, it leaves a nice little zing but to much. Not enough to leave you zippy’s in your mouth. You know the feeling I’m talking about, the kind where you eat some sour and you get that funny feeling in your throat. I call that zippy’s!
For serving I used the pink muffin liners because I love the color of pink and green together. To serve I would serve these with a dollop of whip cream and a little raspberry. I think the raspberry compliments the lime very well. Plus the colors go so good together.
Tangy and creamy freshly squeezed lime cheesecake sitting on a cinnamon oat crust.
- For base:
- 3/4 cup oat flour
- 1/3 cups oatmeal (not quick oats)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/3 cup unsweetened applesauce
- 1 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- ***For topping***
- 8 oz cream cheese, 1/3 less fat, at room temperature
- 3 tsp. stevia or 1/4 cup sugar
- pinch of salt
- 1 tsp vanilla extract
- 1 large egg, at room temperature
- 1 cup greek yogurt, plain
- 1/4 cup lime juice (2 limes)
- zest of one lime
- Preheat oven to 275F
- Line a mini muffin pan with 24 muffin liners
- Base: In a bowl add oat flour,oats, baking powder, cinnamon and salt into large bowl, Stir until combined. Add in the applesauce, maple syrup and vanilla; mix well. Scoop about 1 heaping teaspoon of batter evenly into each muffin cup and push down firmly with fingers to smooth out. I found that wetting your fingers makes the base not stick to them.
- Topping: In a small bowl add cream cheese and sugar; beat until creamy. Add vanilla extract, egg and salt; beat until combined. Beat in yogurt and lime juice; until creamy. Fold in lime zest.
- Evenly pour cheesecake batter into muffin cups. NOTE: You will have leftover batter.
- Bake, rotating pans halfway through, until filling is set, 15 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.
Calories will be a less then what I give you, as I had a pinch of crust base left over and enough cheesecake batter to make 3 standard muffin cups without base. So you don't waste the batter, I filled 3 standard muffin pans with batter and cooked the same way as mentioned in the recipe, but cooked the cheesecakes for 20 minutes.
Calories per mini cheesecake (calories here are a pinch more then actual cheesecake due to left over batter and base): 46.9, Fat: 1.9, Cholesterol: 11.8, Sodium: 103, Potassium: 13.3, Carbs: 4.5, Fiber: .04, Sugar: 1.6, Protein: 2.6
As I mentioned in my recipe, the calories are less than what I put in the recipe. I had enough batter to make 3 standard size muffin cup cheesecakes. You can do the same, the cheesecake is fine with out the base. My guess is the cheesecakes are about 36 – 40 calories each! Not to shabby for cheesecake.
I really had fun with today’s #SundaySupper. I can’t wait to see all the savor cheese dishes and cheesecake recipes! Make sure you check them out too!
Have a great Sunday!!
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Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes! Our weekly chat starts at 7:00 pm EST!