Skinnified Mini Cheesecake with a Golden Raspberry-Champagne Sauce

Remember that trip to Pike Place Market I took?  And that date I cooked for?

The inspiration

His favorite dessert: cheesecake.
My favorite fruit: raspberries.
And my natural curiosity got the best of me when I saw the above golden raspberries at the market.
This was the outcome:

Skinnified Mini Cheesecake with Golden Raspberry Sauce

Also, randomly, HAPPY NATIONAL CHEESECAKE DAY!!!  Seriously, this post went live and then I was on Yahoo, saw it was National Cheesecake Day, and I immediately said, “FATE!”  Perfect timing, Heather.

Skinnified Mini Cheesecakes with Golden Raspberry Champagne Sauce

Skinnified from: Food Network’s Low-Fat Cheesecake
10 servings
Serving Size: 1 cake (1/10 sauce)
Calories: 97 (110)
Fat: 1.2 g (1.2 g)
Carbs: 10.9 g (13.1 g)
Fiber: 0 g (1.2 g)
Protein: 9.5 g (9.7 g)

Cheesecake:
4.5 low fat graham crackers
1 tbs whipped butter, melted (like Brummel & Brown)
16 oz Fat Free cream cheese
3/4 C Splenda
1/2 C Fat Free Sour Cream
1 tbs flour
1 egg
2 egg whites
1/2 tsp vanilla extract
1/2 tsp Lemon zest

Sauce:
12 oz golden raspberries
~3 tbs Champagne
~1 tbs Splenda

Blending the crust

Preheat the oven to 350 degrees. Line 10 muffin cups with liners and spray with cooking spray.

Blend the graham crackers and melted butter together. Add a couple tablespoons of water until you’ve moistened the crumbs enough.

I used a shot glass to press down and get an even layer of crust

Evenly divide the crust mixture between the 10 cups and press down to get a solid crust. Bake these for 8 minutes.

Betty hard at work!

Mix together the cream cheese, sour cream, Splenda, flour, egg, egg whites, vanilla, and lemon zest in a mixer. Spoon over the crusts. Bake for about 45 minutes-1 hour, until they aren’t jiggling and have a slight golden brown color on the top (mine were cooked a little short, hence the super-whiteness). Refrigerate overnight if possible, but definitely serve these chilled.

Sitting pretty!

Pureé the raspberries in the blender. (Many raspberry sauce recipes recommend taking out the seeds, but I like to leave them! I’m a raspberry seed fan! It gives it an added texture that I find quite pleasing.)

Raspberry pureé

Over medium-low heat, heat the raspberry pureé in a saucepan. Add the champagne and the sugar and cook until the sauce has thickened a bit. This is one of those situations I *highly* recommend tasting the sauce as you go. The champagne definitely adds a bitterness that I liked, but I needed to balance it out with sweetener, which I was hoping I wouldn’t have to. Definitely a taste thing.

Chill the sauce with the cheesecakes. If you happen to make extra, I’m sure this would be delicious on a lot of different things.

An odd color, but really delicious

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