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Lighter Mini Citrus CheeseCake Bites

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 59kcal
Author Brenda Bennett |Sugar-Free Mom


  • ¾ cup ground shortbread cookies I used Pamela's brand wheat & gluten free
  • 1 tablespoon butter
  • 1 orange zested divided in half
  • 8 ounce package lite cream cheese
  • 1 egg
  • ¼ teaspoon orange or vanilla flavored liquid stevia


  • Mix together crushed cookies, butter and half the zest of one orange.
  • Spray a mini muffin tin with cooking spray.
  • Preheat oven to 350 degrees.
  • Set aside about a quarter of the cookie crumb mixture for topping.
  • Spoon a small about of cookie crumb mixture into the bottom of each muffin tin and press with finger.
  • Beat the cream cheese, egg and stevia together until well blended.
  • Spoon cream cheese mixture evenly into each muffin tin.
  • Place muffin tin on a baking sheet.
  • Pour 2 cups of hot water onto bottom of baking sheet. (Water should reach half way up sides of muffin tin).
  • Bake for 20 minutes.
  • Remove muffin tin from baking sheet to cool on a wire rack for 30 minutes. Refrigerate for 15 minutes.
  • Once cooled sprinkle the rest of the cookie crumb mixture over each mini cheesecake.
  • Keep refrigerated until ready to serve.


Weight Watchers PointsPlus: 2*


Serving: 1g | Calories: 59kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Cholesterol: 20mg | Sodium: 7mg | Sugar: 1g