Looking for a healthier version of the “All is Right with the World” Chocolate Oreo Cheesecake? Try this mini version made with chocolate graham cracker crust instead of Oreos, egg whites, and Greek yogurt mixed with the cream cheese for a lighter dairy filling.
Healthy Mini Chocolate Cheesecakes
Get out a large bowl and start breaking the chocolate graham crackers into it.
Heat 1/4 cup butter in microwave then pour over the graham cracker pieces. Get out a fork and mash the crackers into smaller pieces. (If you have a food processor or dry/grains attachment to your blender and you want to use that to make the process go quicker, you may.)
Get out a muffin tin and spray with cooking spray. Spoon crumbs into muffin tin. Preheat oven to 350 and pre-bake the crust three to five minutes.
In a large stand mixer, mix cream cheese, Greek yogurt, lemon juice, vanilla extract, egg whites, confectioner’s sugar, and cocoa powder to form cheesecake filling.
Fill each opening in the muffin tin with the filling. Preheat the oven to 350 degrees and bake for 15 to 20 minutes.
Let cheesecakes cool at room temperature about 20 minutes.
Store the cheesecakes in the fridge to let chill and set for four to six hours before serving.
