Peppermint Cheesecake Cups
These Peppermint Cheesecake Cups are a festive, lightened up dessert for the holidays!
- 12 Famous Chocolate Wafers
- 8 oz 1/3 less fat cream cheese, softened to room temperature
- 5.3 oz container of fat free vanilla Greek yogurt, I used Dannon Light & Fit
- 1/3 cup granulated sugar
- 1 large egg
- 1/4 - 1/3 teaspoon peppermint extract, or to taste
- 3 drops red food coloring, optional
- 12 tablespoons nonfat whipped topping, like Reddi Wip
- 3 mini candy canes, crushed
Preheat the oven to 375. Place cupcake liners into 12 cups of a standard sized muffin/cupcake tin and place a chocolate wafer in each liner (don’t worry if they don’t fit perfectly, just try to make them lay flat).
In a large bowl, combine the cream cheese, yogurt, 1/3 cup of sugar, egg, extract and food coloring and mix together using an electric mixer until smooth and well combined. Spoon the mixture evenly on top of the wafers into the prepared liners and spread flat with a spatula or the back or a spoon.
Bake for 15-16 minutes and remove from oven to cool. Once the cheesecake cups have cooled to room temperature, transfer the cheesecake cups to the refrigerator and chill for at least one hour. Before serving, top each cheesecake cup with a tablespoon of whipped topping and a sprinkling of crushed candy cane pieces.
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per cheesecake cup:
116 calories, 14 g carbs, 11 g sugars, 5 g fat, 3 g saturated fat, 3 g protein, 0 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 piece) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 5 SmartPoints/ Blue: 5 SmartPoints/ Purple: 5 SmartPoints
Weight Watchers Points Plus:
3 per cheesecake cup (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)