MINI KEY LIME CHEESECAKES

MINI KEY LIME CHEESECAKES (Weight Watchers-friendly)

Makes 12 mini cheesecakes | ~4–5 points each (depending on your WW plan)

 Ingredients:

For the Crust:

• 3/4 cup graham cracker crumbs (6 points)
• 2 tbsp light butter or reduced-fat margarine, melted (5 points)
• 1 tbsp brown sugar (1 point)

For the Filling:

• 8 oz reduced-fat cream cheese, softened (8 points)
• 3/4 cup non-fat plain Greek yogurt (0 points)
• 1/3 cup light sweetened condensed milk (8 points)
• 1 tbsp granulated sugar (1 point)
• 1 tbsp key lime zest (0 points)
• 1/4 cup fresh key lime juice (0 points)
• 1 tsp vanilla extract (0 points)

For Topping (optional):

• Fat-free whipped topping (0 points if using 1 tbsp per cheesecake)
• Additional key lime zest or slices for garnish (0 points)

 Instructions:

1. Preheat Oven:
   • Preheat to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
2. Make the Crust:
   • In a small bowl, mix graham cracker crumbs, melted light butter, and brown sugar until combined.
   • Divide evenly among muffin cups (~1 tbsp per cup) and press down firmly.
3. Make the Filling:
   • In a medium bowl, beat reduced-fat cream cheese until smooth.
   • Add Greek yogurt, light sweetened condensed milk, granulated sugar, key lime zest, key lime juice, and vanilla extract.
   • Beat until creamy and smooth.
4. Bake:
   • Spoon filling evenly into prepared crusts.
   • Bake for 15–18 minutes, or until set and slightly jiggly in the center.
   • Let cool completely, then refrigerate at least 2 hours before serving.
5. Serve:
   • Top each mini cheesecake with a dollop of fat-free whipped topping and a sprinkle of lime zest or a small key lime wedge.

 WW Points Breakdown (approximate per serving):

Estimated per mini cheesecake: ~4–5 points depending on your plan.

 Tips:

 Use monk fruit or stevia instead of granulated sugar for an even lower point version.
 For extra zing, add an extra squeeze of key lime juice.
 Store leftovers in an airtight container in the fridge for up to 5 days.