Mini Cheesecake Delights

In this recipe, sugar combines with the protein found in the eggs and cheese to produce a gentle brown colour during cooking. Desserts made without real sugar “pale” by comparison! Makes 20 individual mini-cheesecakes.

20 vanilla wafers
1/2 cup (125 mL) ricotta cheese
4 oz (125 g) light cream cheese
1/3 cup (75 mL) granulated sugar
1 egg
1 tbsp (15 mL) lemon juice
1/4 cup (50 mL) 2% yogurt
fresh fruit such as strawberries, blueberries, nectarines


Preheat oven to 375°F (190°C).

Line mini muffin tins with paper baking liners. Place one vanilla wafer in the bottom of each compartment. In a food processor or blender, combine cheeses, sugar, egg, and lemon juice. Pour mixture evenly over vanilla wafers in muffin tins.

Bake for 10-12 minutes or until mini-cheesecakes are set. Remove muffin tins from oven, and cool thoroughly. Spoon a dollop of yogurt over each mini-cheesecake and decorate with fresh fruit.