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Easy lemon cheesecake cups

Easy lemon cheesecake cups

2
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
15
Difficulty
Easy
These speedy mini cheesecake bites are like a burst of sunshine (if sunshine also provided good-for-the-gut probiotics). A food processor turns cottage cheese into a silky filling, while a touch of sugar balances the tang of fresh lemon juice.

Ingredients

Mini phyllo shells

15 item(s)

Plain lowfat cultured cottage cheese

⅔ cup(s)

Plain lowfat cultured kefir

1 Tbsp

Powdered sugar (confectioner's)

⅓ cup(s)

Lemon zest

1 tsp, plus more for garnish

Fresh lemon juice

1 Tbsp

Fat free whipped topping

5 Tbsp

Instructions

  1. Preheat the oven to 350°F. Arrange the phyllo shells on a small baking sheet. Bake the shells until toasted around the edges, about 5 minutes. Let cool completely.
  2. In a mini food processor, pulse the cottage cheese and kefir until smooth, stopping to scrape down the sides of the bowl as needed. Add the sugar and lemon zest and juice and process until well combined. Divide the filling among the phyllo shells, about 2 tsp per shell. Top each with 1 tsp whipped topping. Garnish with additional lemon zest.
  3. Serving size: 1 cheesecake cup

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