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Written by Angie
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Lower-fat Orange Cheesecake CupsIs there any such thing as guilt-free cheesecake that tastes just like the real thing? Oh yes. We at MagicallyDelicious are cheesecake hounds and we wouldn't settle for something that tastes any less than the real thing. Now, part of the magic of this recipe, honestly, is in the portioning. The ingredients aren't too different from the "real thing," though we did go a little lighter on the fats and the sugar. But with the addition of orange juice and zest, this comes to the table with full flavor, and you can serve it to your non-dieting friends who will be none the wiser.
If you want to make this in a springform, the 8 serving version would be three points per slice. For other variations, you could make a delicious cherry cheesecake by adding cherry juice instead of orange and garnishing with half a cherry on top. Blueberry, lemon, raspberry...you get the idea. We also think this would be great as cheesecake bars; you'll have to experiment with baking times though we haven't quite gotten there yet. 3/4 cup graham cracker crumbs (6 crackers) 2 T Land O' Lakes light whipped butter 6 oz. light cream cheese 1 egg | 1 T orange juice (or fruit of your choice)
2 t orange zest 1/3 cup sugar 1 t vanilla extract | Preheat oven to 350 degrees. Prepare muffin tins by lining with muffin papers and spraying insides of paper with non-stick cooking spray. Crush graham crackers into fine crumbs. Add light butter and combine well. Press 1 T of graham mixture into each muffin cup in the bottom and up the sides half way. Combine room-temperature cream cheese with egg, vanilla, juice, zest and sugar. Mix until smooth. Pour 1-1/2 tablespoons of cream cheese mixture into each muffin tin. Bake for 20 minutes or until filling is set. It will puff slightly and edges of graham will be browned. Cool for approx. 5 minutes in pan, then carefully lift out of tins and onto cooling rack to cool to room temperature. Store in refrigerator. Makes 12. Nutrition information: 84 calories, 5 g fat (4 saturated), 2 points per serving (3.5 for two servings).
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