No-Bake Cupcake Recipe for the Fourth of July!

 

With their festive shades of red, white and blue and bounty of summer berries, these slim beauties are perfect for picnics and holiday barbecues. No need to turn on the oven or fuss with whether the cheesecake is done. Just mix, pour and stick in the fridge until set!

2/3 cup crushed graham crackers
2 tablespoons granulated sugar
3 tablespoons butter, melted (or Smart Balance)
8 ounces tub-style reduced-fat cream cheese
8 ounces nonfat cream cheese, room temperature
1/3 cup powdered sugar
1/2 cup light sour cream
1 cup light whipped topping, thawed
1/4 teaspoon almond extract
1 cup blueberries
6 medium strawberries, stemmed and halved

Line 12 muffin cups with cupcake liners. Lightly spray the liners with cooking spray.

In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons sugar and butter. Press 1 rounded tablespoon into the bottom of each muffin cup. Place in the refrigerator to chill.

In a medium bowl, with an electric mixer on low speed, beat the cream cheeses, powdered sugar and sour cream until smooth. Beat in 1/2 cup of whipped topping and the almond extract. Fold in the remaining topping.

Spoon the cheesecake filling into the crusts and smooth the tops. Place a strawberry half in the center of each cheesecake and arrange the blueberries around the strawberry. Place cheesecakes in the refrigerator and chill until set, at least 2 hours.

The skinny, per cupcake: 160 calories, 7 g fat (5 g saturated)

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