Cheesecake Cupcakes with Berries (Guilt-Free)
These decadent little treats are perfect for sharing at potlucks, school parties, or family get-togethers. I just served these at our 4th of July neighborhood BBQ and even ate some for breakfast the next morning! They are really good with coffee!
While it sounds pretty indulgent (and it feels that way too!), I don’t feel bad about eating cheesecake for breakfast as an occasional treat because these cupcakes are a much healthier alternative to standard cheesecake recipes! Ricotta boosts protein and calcium, and berries add vitamin C. These are also lower in fat and sugars than other recipes because of using low-fat/part-skim versions of cream cheese and ricotta, and replacing granulated sugar with honey.* And in spite of them being all ‘healthified,’ no one who eats them will guess they aren’t totally cheating when they eat these! [Tweet “I don’t have to feel bad about eating cheesecake for breakfast!”]
~Compare with Kraft’s website ‘Cheesecake Cupcake’ recipe (per cupcake: 270 cal, 21 g fat (12 g saturated fat), 210 mg sodium, 1 g dietary fiber, 14 g sugars, 4 g protein, 4% DV vitamin C, 4% DV calcium) –
Cheesecake Cupcakes with Berries (Healthified!)
An indulgent and flavorful treat that's actually healthy to eat!
Preheat oven to 325 degrees. Place a paper or foil cupcake liner in each of 24 muffin pan cups.
Prepare crust by combining cookie crumbs and butter and mixing until cookie crumbs are well moistened. Measure 2 tsp. of crust mixture into each muffin cup. Using the back of a spoon or the flat bottom of a shot glass or small juice glass, press crust mixture into bottom of muffin cups. Bake 5-7 minutes until crusts just start to brown and are slightly puffy to touch. Remove from oven and set aside.
Increase oven temperature to 375 degrees.
Using a stand mixer or a large mixing bowl with handheld electric mixer, blend cream cheese and ricotta until smooth (there may be tiny lumps or the look of a grainy consistency). Add honey, lemon juice, and vanilla; beat until smooth. With mixer running, add eggs one at a time; mix until smooth.
Scoop batter using a measuring cup or small ladel and pour into muffin pan cups, filling to about 1/8 inch from top of cupcake liner. Bake 20-25 minutes or until edges start to brown and centers are firm to a gentle shake of the pan.
Cool cupcakes in pan on wire rack for 10 minutes. Remove cupcakes from pan and place on wire rack, cooling 10 minutes more. Place cupcakes on a cookie sheet or in a glass baking dish and cover with plastic wrap. Refrigerate at least 1 hour prior to topping and serving.
*Sorrento brand ricotta is very smooth textured and has no weird/chemical ingredients
~After baking, tops may have small cracks. Sometimes these will fill in as the cupcakes settle and cool; if not, they will be covered with the topping. Also, it is normal for the tops to look sunken after the cupcakes have cooled - this actually helps make a little 'cup' for the topping. ~
****It is important to note, my recipe is NOT ‘fat-free’ or ‘low-cal’ but does have reduced fat, reduced calories, INCREASED NUTRITIONAL VALUE, and NO FAKE/CHEMICAL ingredients****
Getting ready to bake!
Will you give this recipe a try next time you want a ‘healthier’ dessert or treat?! If you try it and love it, please comment below AND don’t forget to give it a review (go to the top of the recipe card and click to give STAR rating!)
I also offer nutrition + wellness + success tips and support inside my FREE women-only Facebook community,
Nurtured for Success: An Oasis for Ambitious Women. JOIN US HERE! ~