Skinny Strawberry Topped New York Style Mini Cheesecakes
Yield: 12 mini cheesecakes
6 oz Sugar-free Shortbread cookies
2 Tbsp. applesauce
2 8oz. 1/3 less fat cream cheese
2 Tbsp. non fat (or low fat) Greek yogurt
1 tsp. vanilla extract
1 Tbsp. skim milk
1 Tbsp. cornstarch
3 Tbsp. sugar
3 cups of chopped fresh strawberries
2 Tbsp. honey
Crust: Pulse cookies in the blender or food processor to get fine crumbs. In a small bowl, mix the cookie crumbs with applesauce until all combined. Line a 12-cup muffin pan with foil cupcake liners (just the foil part). Gently press some of the cookie crust mixture on the bottom of each cup, covering the bottom and a little bit up the sides. (You would use roughly 1/2 Tbsp of mixture for each cup.)
Preheat the oven to 325.
Cheesecake: Beat cream cheese on medium speed until light and fluffy (about a minute). Add milk, yogurt, vanilla extract and egg, beating until mixed after each addition. Add sugar and cornstarch and mix well.
Divide the cheesecake mixture among the prepared cups, filling them to almost full.
Bake for 18 minutes then turn off the oven and open the oven door about half way (however much it will allow you but not all the way.) Let the cheesecakes sit in there for about 10 minutes.
Meanwhile, combine chopped strawberries and honey on a small sauce pot, over medium-low heat. Stir well, cover and let them cook until soft and tender (about 15 minutes). Stir the strawberries occasionally. Take off heat and set side when they are done.
Top cheesecakes with some strawberry topping as you serve them. This cheesecake can be served warm or cold!