- 3 whole graham crackers
- 1 teaspoon brown sugar
- 1 dash cinnamon
- 1½ tablespoons butter, melted
- 8 ounces reduced-calorie cream cheese (not non-fat)
- 1/3 cup sugar
- 1 egg
- 1 egg white
- 1 cup 2% cottage cheese
- 1 teaspoon vanilla extract
- 1½ tablespoons flour
Preheat oven to 350° F. Line a 12-cup muffin tin with foil cupcake liners.
To make crust, break graham crackers into food processor and process into fine crumbs. Add brown sugar and cinnamon and pulse to combine. With processor running, drizzle in butter and process until combined. Divide crust into muffin cups and gently press down with fingers. Bake 5 minutes.
To make cheesecake, beat cream cheese and sugar until smooth. Add egg and egg white and blend until smooth. Place cottage cheese in food processor and process until smooth. Add cottage cheese mixture to cream cheese mixture. Add vanilla and flour and beat until just combined.
Divide mixture evenly between muffin cups, about ¼ cup in each. Cups will be full. Bake 15–20 minutes, until centers are puffed and edges are set. Remove from oven and cool completely to room temperature. Centers will sink when cooled. Refrigerate for a minimum of 6–8 hours or overnight. Serve with desired toppings.
Check out more healthy recipes in 400 Calories or Less with Our Best Bites, available at Deseret Book and deseretbook.com.