Ingredients:
For the Cheesecake Base:
- 1 1/2 cups reduced-fat graham cracker crumbs
- 1/4 cup unsweetened applesauce (instead of butter)
- 2 tablespoons granulated sugar or a sugar substitute (like Stevia or Monk Fruit)
- 1/2 teaspoon vanilla extract
For the Cheesecake Filling:
- 16 oz fat-free cream cheese (softened)
- 1/2 cup non-fat Greek yogurt
- 1/2 cup sugar-free vanilla pudding mix (instant)
- 1/4 cup granulated sugar or a sugar substitute (optional, adjust sweetness to taste)
- 1 teaspoon vanilla extract
- 2 large eggs
For the Pineapple Topping:
- 1 can (8 oz) pineapple slices in juice (drained and patted dry)
- 2 tablespoons maraschino cherries (drained and halved, optional for garnish)
- 2 teaspoons brown sugar or a brown sugar substitute
Instructions:
1. Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease a 12-cup muffin tin or line it with paper liners.
2. Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, applesauce, sugar (or sugar substitute), and vanilla extract.
- Stir until the mixture is evenly combined and forms a crumbly texture.
- Press about 1 tablespoon of the crumb mixture into the bottom of each muffin tin cup, pressing down firmly to form a base.
3. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
- Add the non-fat Greek yogurt, sugar-free vanilla pudding mix, granulated sugar (if using), and vanilla extract. Mix until fully combined and smooth.
- Add the eggs, one at a time, beating until just combined after each addition.
- Pour the cheesecake mixture evenly over the graham cracker crusts in each muffin cup, filling each cup about 2/3 full.
4. Prepare the Pineapple Topping:
- Slice the pineapple rings into smaller pieces or keep them as whole rings if you prefer.
- Place one pineapple ring (or a few smaller pieces) on top of each cheesecake.
- Sprinkle each pineapple with a small amount of brown sugar (or brown sugar substitute) to help create a caramelized effect during baking.
5. Bake the Cheesecakes:
- Bake for 18-22 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center. The tops should be lightly golden.
- Allow the cheesecakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
6. Refrigerate:
- Once cooled to room temperature, refrigerate the mini cheesecakes for at least 2 hours, or until fully chilled and set.
7. Garnish and Serve:
- After chilling, gently remove the mini cheesecakes from the muffin tin.
- Garnish each with a halved maraschino cherry (optional).
- Serve and enjoy!
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
Nutrition (Per Mini Cheesecake – Based on 12 servings):
- Calories: Approximately 120-150
- Protein: 6g
- Fat: 5g
- Carbs: 15g
- Fiber: 1g
- WW Points (Freestyle): Approximately 4 points per serving (depending on specific brands used for ingredients)
These Weight Watchers-Friendly Mini Pineapple Upside-Down Cheesecakes are a delightful way to enjoy a decadent dessert while staying on track with your WW goals! They are sweet, creamy, and packed with tropical flavor, making them a perfect treat for any occasion. Enjoy!