Description
Delicious mini cheesecake cups made with light ingredients for a guilt-free treat.
Ingredients
Scale
- 16 ready-made vanilla pizzelle cookies
- 1/3 cup fat-free Greek yogurt
- 8 oz. fat-free cream cheese, at room temperature
- 1/3 cup confectioners’ sugar
- 1 1/2 tablespoons lemon juice
- 1 cup fat-free whipped topping
- 1 tablespoon confetti sprinkles
- 16 maraschino cherries, patted dry
Instructions
- Dampen two paper towels with water and place two pizzelles between them. Microwave for 30-45 seconds until hydrated. Press each pizzelle into a muffin tin cavity to form cups, holding for about 1 minute. Repeat until all are done.
- In an electric mixer, beat together Greek yogurt, cream cheese, confectioners’ sugar, and lemon juice until smooth. Gently fold in whipped topping. Transfer mixture to a piping bag.
- Pipe about 3 heaping tablespoons of the cheesecake mixture into each cookie cup. Top with confetti sprinkles and a maraschino cherry.
- Enjoy immediately for the best texture.
Notes
For a smoother filling, ensure cream cheese is at room temperature. Use a piping bag for easy filling.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
Keywords: cheesecake, mini desserts, light desserts, party food