My husband and I made a startling discovery over the past couple of weeks...
Our two year old daughter does not like cheesecake!
Gasp.
It first started when we were at our local Sam's Club doing a little shopping. One of baby girl's favorite things about going to Sam's is the little sampling stations.
And who am I kidding?
It is definitely one of my fave perks as well. ;)
On this rare occasion, my husband was off from work and joined us on our shopping trip.
They were passing out New York cheesecake samples at one of the stations, and my husband grabbed three little paper cups of cheesecake- one for each of us.
Now you see, my husband and I just love cheesecake.
But baby girl?
Not so much. She took one bite, immediately made a gagging sort of noise, and then spit it out.
Yes, folks- she spit it out!
My husband and I just looked at each other in wide-eyed disbelief. The little girl who eats and likes just about anything doesn't like cheesecake??
Maybe it is an acquired taste that she will learn to appreciate with age, but for the meantime I am going to fully enjoy and take advantage of the one dessert that my two year old doesn't actually want to share with me.
Yes, the cheesecake is mine all mine... for now.
I certainly had no desire to share this creamy & delicious Mini Raspberry Chocolate Chip Cheesecake with anyone anyways. ;)
I adapted this recipe from the Mini Cheesecakes recipe I found in my Ninja 3-in-1 Cooking System recipe booklet and made my own lightened up version- no butter in these babies and I subbed some of the cream cheese with healthy, nonfat Greek yogurt...
Mini Raspberry Chocolate Chip Cheesecakes
by
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients (2 mini cheesecakes (serves 4))
- 1/3 cup graham cracker crumbs
- 1 tbsp sugar
- 1 1/2 tbsp coconut oil (liquid)
- 6 oz of 1/3 less fat cream cheese, softened
- 5.3 oz nonfat raspberry Greek yogurt (stir well if the fruit is on the bottom)
- 1 1/2 tbsp sugar
- 1 egg
- 1/2 tsp vanilla
- 1/4 cup mini chocolate chips
- 4 cups of water
- lite whipped topping & preserves for topping, if desired
Instructions
Cover outside of 2 (4-inch) springform pans with foil.
Stir graham cracker crumbs, coconut oil, and 1 tablespoon sugar in a small mixing bowl. Press mixture into bottoms of prepared pans.
Beat cream cheese & raspberry Greek yogurt with remaining 1 1/2 tbsp sugar in medium mixing bowl with an electric mixer until smooth. Beat in egg and vanilla extract. Fold in the mini chocolate chips. Pour batter into pans.
Pour water into the pot of your Ninja 3-in-1 Cooking System. Place roasting rack into pot and place filled pans on rack and then cover. Set OVEN to 325°F for 35 minutes. Do not lift lid during cooking.
Remove pans from pot, let cool. Cover and refrigerate at least 4 hours or overnight.
Top with lite whipped topping, heated raspberry preserves, and a sprinkle of mini chocolate chips, if desired.
Enjoy!
Based on this recipe for Mini Cheesecakes from Ninja Kitchen.
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I have to admit that I was little skeptical about baking mini cheesecakes in my Ninja Cooking System. Just 15 minutes of prep and 35 minutes of steam infused baking?
Could it really work?
These cheesecakes far exceeded my expectations! So creamy and the graham cracker crust turned out perfect without the butter.
Ah-mazing, folks.
In fact, my husband and my son didn't even notice that it was a lightened up version of one of their favorite desserts.
Shhhhhhh.... ;)
If you do not own a Ninja 3-in-1 Cooking System (yet), you could bake these cheesecakes in your oven. Just follow the baking directions in my recipe for {Lighter} Strawberry Cheesecakes for Two. Of course, your baking time will be a little longer when using a traditional oven.
Or you could just wait and make these after you win the Ninja 3-in-1 Cooking System we are giving away during Slow Cooking Through Summer Week this week... ;)
If you loved this recipe, you might also like my...
Be sure to stop on by the other food bloggers' blogs hosting Slow Cooking Through Summer Week and check out the delicious slow cooker recipes they are sharing today...
Carrie from Frugal Foodie Mama
Julie from This Gal Cooks
Melanie from Melanie Makes
Jaime from Mom's Test Kitchen
Heather from Sugar Dish Me
Paula from Call Me PMc
